Easy Olive Tapenade recipe (2024)

FAQs

What is a traditional tapenade made of? ›

Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor. Process until all the ingredients are finely chopped, but not completely pureed. Serve the olive spread on baguette slices or with fresh crudités. Enjoy!

INGREDIENTS: Water, Palm Oil, Rapeseed Oil, Olive Oil (10%), Palm Kernel Oil, Salt (1%), Vitamin E, Acidity Regulator (Citric Acid), Flavouring, Colour (Beta-Carotene), Vitamin A, Vitamin D.

Any opened jar of store-bought tapenade in the refrigerator should be consumed within two weeks for the best quality. Homemade versions might have a shorter lifespan, usually around seven days, due to the absence of commercial preservatives.

Tapenade can be made with black or green olives, each having the distinct flavour of its key ingredient. Alternative ingredients include savoury cousins- sun-dried tomato, artichoke, roasted aubergine, feta, etc.

Tapenade is made with olives and capers, then flavored with other herbs and spices. The dish is finished with plenty of olive oil to give it the desired consistency. What does tapenade taste like? Olive tapenade has a briny, salty flavor from the olives.

However, nowadays, tapenade doesn't just mean olive spread - through the years, it has almost become an umbrella term for a wide variety of pates, mostly made of different types of vegetables. From tomato to mushroom and even eggplant tapenade, there is no end to all the decadent pastes you can make!

Ingredients. Black olives (ferrous sulfate gluconate to stabilize color), green olives, canola oil, olive oil, fresh roasted garlic, capers, red pimientos, mustard, spices.

Instead, these olives are processed in a bath of fresh water and lye solution for multiple times in a two-week period. This process removes bitter compounds more quickly and so the olive retains its crisp, meaty texture but develops that buttery, mild olive flavor you love.

Flavourful Olive Salad blended with cream cheese, sour cream and mortadella makes a delicious and versatile spread that you will use in so many summer dishes.

Lastly, always be mindful of the expiration date, especially with store-bought tapenade. In any case, no matter the storage conditions of your olive-based spread, if you ever notice an off smell, mold, or questionable change in texture, it's better to be safe and discard it.

Can I freeze tapenade? ›

Yes – absolutely! Simply add your leftover homemade tapenade to an ice cube tray covered in cling film and freeze. Once frozen, you can transfer the cubes to a freezer bag. To use, simply defrost a few cubes overnight in the fridge.

Together with garlic, a natural immune booster, and olive oil, which further enhances heart health and aids in nutrient absorption, olive tapenade becomes a powerhouse of nutrition.

Any opened jar of store-bought tapenade in the refrigerator should be consumed within two weeks for the best quality. Homemade versions might have a shorter lifespan, usually around seven days, due to the absence of commercial preservatives.

: a seasoned spread made chiefly with mashed black olives, capers, and anchovies.

Traditional tapenade is made with anchovies in addition to olives and capers. To keep this recipe vegetarian, I skip the anchovies, but don't worry – it's still intensely flavorful. Here's what you'll need to make it: Olives, of course!

Over time, in France, the United States, and elsewhere, olives gradually became the dominant ingredient, to the point where today almost everyone thinks of tapenade as an olive paste that's flavored with lesser amounts of other ingredients, from capers and anchovies to herbs like basil and thyme and aromatics like ...