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Tapenade

[heart_this] · May 6, 2008 · 49 Comments

Tapenade Crostini

My next stop in exploring anchovies was a tapenade. A tapenade is a dish that is made from chopped olives, capers and olive oil at its base. Tapenade can also include other ingredients like garlic, herbs, lemon and of course anchovies. It is generally made from black olives and I took the opportunity to try some nicoise olives. The nicoise olives were smaller than the kalamata black olives which I am more familiar with. The tapenade was so full of flavour! Once again the anchovies melded into the dish and added a nice saltiness without making the tapenade taste like fish. The tapenade reminds me of a hummus or a pesto except that it is based on olives. Though I simply served if on crostini I wonder in what other ways it can be used. Maybe in pasta, or a sandwich or on fish…

Tapenade

Tapenade

Cook Time: 15 minutes Total Time: 15 minutes Servings: 6
ingredients
  • 1 cup black olives (pitted)
  • 1 tablespoon capers (rinsed)
  • 2 anchovy fillets (rinsed)
  • 2 cloves garlic (chopped)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon parsley (chopped)
  • juice of half a lemon
  • pepper to taste
directions
  1. Pulse the olives, capers, anchovies, garlic and olive oil in a food processor.
  2. Chop the olives.
  3. Mix the chopped olives, parsley, lemon juice and pepper into the tapenade.
Similar Recipes:
Green Olive and Preserved Lemon Tapenade

Appetizer, Food, French, Gluten-free, Low-carb, Recipe, Vegetarian

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Reader Interactions

Comments

  1. HoneyB says

    May 6, 2008 at 10:52 pm

    I absolutely love olives…this looks like something to try!

    Reply
  2. Lisa says

    May 6, 2008 at 11:16 pm

    Well, I don’t eat anchovies, but I can imagine this would be delicious without them. I do love olives.

    Reply
  3. noble pig says

    May 6, 2008 at 11:58 pm

    Oh how lovely this is. I love both olives and anchoives.

    Reply
  4. Lina says

    May 7, 2008 at 12:12 am

    yummm, that looks great! I love the strong salty taste of anchovies. Goes well with french bread.

    Reply
  5. daphne says

    May 7, 2008 at 12:22 am

    Oh my. That looks delicious. I’m surprise by the addition of anchovies but I suppose it does add a sharp taste to it! =)

    I wonder if that could be a soup topping as well? Will it work?

    Reply
  6. VeggieGirl says

    May 7, 2008 at 1:18 am

    ahh, tapenade – you should definitely try an olive variety too! yum!

    Reply
  7. VeggieGirl says

    May 7, 2008 at 1:19 am

    oops! I meant to say that you should try JUST an olive variety :0)

    Reply
  8. Erika says

    May 7, 2008 at 1:35 am

    Ooh, I love tapenade but I have never tried making it. I am definitely filing this away to try someday soon!

    Reply
  9. Marc @ NoRecipes says

    May 7, 2008 at 2:06 am

    Looks great, you’re definitely on an anchovy kick (kinda like how I was an a ramp binge last week).

    Reply
  10. Lael says

    May 7, 2008 at 2:38 am

    hi, I’ve been browsing your blog since I linked to it from The Sugar Bar and wanted to tell you how much I like what I see! You’ve got some great recipes and beautiful photos. Especially that pile of tapenade! (yum)

    Reply
  11. Ginny says

    May 7, 2008 at 2:59 am

    mmm…it doesn’t taste fishy? well i may have to take your word for it…anchovies aren’t quite my thing but tapenande…i never say no too!

    Reply
  12. Proud Italian Cook says

    May 7, 2008 at 4:36 am

    I’m not a great lover of anchovies, but that tapenade I’d eat in a heartbeat

    Reply
  13. Jenny says

    May 7, 2008 at 5:28 am

    Looks heavenly Kevin,
    Sounds great! Beautiful!

    Reply
  14. Laura @ Hungry and Frozen says

    May 7, 2008 at 5:30 am

    I flipping love tapenade, that pile of yours looks gorgeous! I think it would be amazing as a pasta sauce…maybe stirred through some Puy lentils with feta cheese (might have to make some myself now ๐Ÿ™‚

    Reply
  15. noobcook says

    May 7, 2008 at 5:45 am

    yummy! this looks amazing, wonder what it will taste like ๐Ÿ™‚

    Reply
  16. StickyGooeyCreamyChewy says

    May 7, 2008 at 5:47 am

    Gorgeous tapenade! It looks luscious!

    Reply
  17. Helen says

    May 7, 2008 at 7:10 am

    Congrats on your first tapenade! It looks really delicious. I have a recipe on my blog for using it on a frittata – That’s yummy! Anchovies are great aren’t they? Onw of my favourtie ingredients.

    Reply
  18. sher says

    May 7, 2008 at 8:00 am

    I know it sounds crazy–but I think that tapenade looks very sexy!!! I’m strange, yes?

    Reply
  19. Serena says

    May 7, 2008 at 8:16 am

    I love tapenade. Its great on pasta. I have a Nigel Slater recipe where he stirs it into pappardelle. Tops the pasta with pine nuts and gruyere and bakes until the cheese has turned crispy. Yum! Hmmm, I think I need to make some tapenade.

    Reply
  20. Homecooked says

    May 7, 2008 at 9:18 am

    This looks delicious! The pics are great too!

    Reply
  21. Grace says

    May 7, 2008 at 9:37 am

    out of all the things i love about this post, my favorite is actually that extraordinary-looking bread! it looks properly crispy and delicious!

    Reply
  22. tigerfish says

    May 7, 2008 at 9:56 am

    I know it’s supposed to be tapenade but I cannot help but take second, third looks at the crostini. The uniform patterns on the crust are amazing!

    Reply
  23. nicisme says

    May 7, 2008 at 10:12 am

    It looks really super! I’m a bit scared of too many olives, but when they are mixed with all the other ingredients I bet they taste great.

    Reply
  24. Chocolate Shavings says

    May 7, 2008 at 10:19 am

    Tapenade is one of my favorites – it’s so easy to make, and its really delicious. I enjoy it the most on a fillet of oven-cooked salmon. Great job!

    Reply
  25. Sylvie says

    May 7, 2008 at 10:51 am

    Tapenande is one of those things that I’m slowly learning to like. The first time I tried it I wasn’t so keen, but it’s growing on me quickly and yours looks really good.

    Reply
  26. maryinmuskoka says

    May 7, 2008 at 12:15 pm

    Continuing on the anchovy theme, you might want to try ‘pissaladiere’, a delicious pizza-like creation from the south of France.

    Reply
  27. Hallie Fae says

    May 7, 2008 at 12:25 pm

    This looks delicious. ๐Ÿ™‚ I bet it was great with all those powerful flavors together on simple bread it would be a great snack or even dinner.

    Reply
  28. canarygirl says

    May 7, 2008 at 1:35 pm

    Kevin, this looks just awesome. Seriously…YUM!

    Reply
  29. diva says

    May 7, 2008 at 1:36 pm

    oh that looks very very good. i also like that plate of yours! ๐Ÿ˜‰

    Reply
  30. Rosie says

    May 7, 2008 at 2:01 pm

    Kevin this really looks tempting to pick off the plate to eat asap!! I love olives and anchovies so what a treat this would be ๐Ÿ™‚

    Rosie x

    Reply
  31. Hillary says

    May 7, 2008 at 2:22 pm

    I love tapenades! Perhaps I should make an olive tapenade to have around as a delicious spread.

    Reply
  32. Mike of Mike's Table says

    May 7, 2008 at 3:06 pm

    This looks really good and I could see how it would be bursting with flavor. I made something similar a while back and used it to stuff a leg of lamb…I would think you could stuff chicken thighs nicely as well

    Reply
  33. JennDZ - The Leftover Queen says

    May 7, 2008 at 3:39 pm

    I love tapenade! This looks beautiful, Kevin!

    Reply
  34. Gloria says

    May 7, 2008 at 4:04 pm

    yummy,yummy,yummy and the problem is I m hungry and is earlier to lunch!!! oh kevin! xxGloria

    Reply
  35. Deborah says

    May 7, 2008 at 4:14 pm

    I could eat just that bread and tapenade for dinner! Nothing else required!

    Reply
  36. My Sweet & Saucy says

    May 7, 2008 at 4:21 pm

    This looks great! I love a good tapenade on crostini!

    Reply
  37. michelle @ TNS says

    May 7, 2008 at 4:36 pm

    tapenade on fish = the way to go.

    Reply
  38. Katerina says

    May 7, 2008 at 5:30 pm

    I love this stuff, I used to work at a restaurant that served it as an aperitif and I snacked on it all through my shift. You shoudl try the green olive version too!

    Reply
  39. Diana Evans says

    May 7, 2008 at 6:41 pm

    I am starving! this looks so good and I love olives…nice work Kevin!

    Reply
  40. Gaurav says

    May 7, 2008 at 8:30 pm

    The tapenade looks good and the crostini perfect.
    Have added it as a must visit recipe for the week on my blog.
    Thanks for the comments on the banana bread ๐Ÿ™‚

    Reply
  41. Shubha Ravikoti says

    May 7, 2008 at 8:52 pm

    Wow… tapenade looks awesome… will try it for sure…:D
    the pictues look tempting… feel like takeing a bite…:)

    First time to ur blog.. its very nice..:)

    Reply
  42. Arfi Binsted says

    May 7, 2008 at 9:36 pm

    that looks delicious, Kevin! i should try to make tapenade to use up the olives. i prefer not to use anchovies though. i love the look of rustic prints on the bread ๐Ÿ™‚

    Reply
  43. Pam says

    May 7, 2008 at 11:50 pm

    Black olive tapenade is one of my favorite foods! Your picture is glorious!

    Reply
  44. Tara says

    May 7, 2008 at 11:58 pm

    I could pick one of these crostini off the screen and eat it right up… I LOVE tapenade! Yours looks perfect. Oh, and by the way, nice to see you finally posted a picture of yourself as well! Nice to finally “meet” you!

    Reply
  45. Peter M says

    May 8, 2008 at 12:00 am

    Look at you Kevin, bringin’ down the house with this wicked tapenade!

    Reply
  46. Daziano says

    May 8, 2008 at 11:35 am

    Tapenada! I love!!!! And it’s perfect for crostini, just as you did!

    Reply
  47. Martin Jordan says

    October 20, 2008 at 10:05 am

    Tapenade, i loove! Sometimes also add walnuts , fresh and roasted with a pinch of salt in a pot.

    Reply
  48. Anonymous says

    October 7, 2009 at 12:59 am

    Thank you for this lovely recipe. I've had a hankering for mediterranean type recipes, and love olives. I followed this recipe and used calemata olives instead (by mistake) but i think it in no way hurt the results. I am eating it on the closest thing i can get to french bread in the middle of north dakota and loving it.
    Thanks!

    Reply
  49. Lulu says

    November 5, 2013 at 10:52 am

    Hi Kevin! I'm from Nice and I'm really happy that you discovered and liked our variety of olives! If you're interested in Mediterranean and niรงoise cuisine, I'd be happy to share my traditionnal recipes with you!

    Reply

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