Olive Tapenade

~ Tandy

I make this black olive tapenade when we need an alternative topping for bruschetta. I love the saltiness of the tapenade and you can use it for so many dishes.

Today’s inspirational recipe from Lavender and Lime ♥ Olive Tapenade ♥ #LavenderAndLime Share on X

One of the most amazing things about Italy and France is the fact that farmers farm the land right up to the edges! Another thing is that on one side of a hill you will see grape vines, and on the other, olive trees. Here, our farmers farm only part of the land, and seldom do you see a wine estate growing olives, or an olive oil estate growing grapes. There are of course the exceptions. When I think of olives I think of my father – it is something we both like. I love the salty taste of olives, and I am not fussy about which type I snack on. I use olives for my bread making, and they are an essential ingredient to any good paella and it is one thing I am never without in my store cupboard.

Olive Tapenade
Olive Tapenade
Olive Tapenade

I marinade olives in olive oil with lime, lemon, thyme, rosemary, garlic. etc. – what ever takes my fancy that day. On this day I decided an olive tapenade would be good, as I wanted to make pizza’s with a difference for lunch. You need to use the best quality ingredients to make a decent olive tapenade. It needs to be salty and with the marinated olives I used there was a great depth of flavour to this.

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Olive Tapenade

Recipe Category: Condiments
Makes enough for: 1 batch tapenade
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 10 capers
  • 2 anchovy fillets
  • 20 olives, depipped
  • 1 clove garlic
  • pinch of herbs Provencal
  • salt and freshly ground black pepper to season
  • 30 mls olive oil

Method

  • place all the ingredients into a food processor and blend until you have a fine paste

Click on the links for conversions and notes.

Take a look at what was previously posted on Lavender and Lime on July 1:

2010: Tomato And Aubergine Tart

 

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

22 thoughts on “Olive Tapenade”

  2. this home-made tapenade looks delicious! I too always have several kinds of olives at home and feel always happy to munch some of them while cooking 🙂

    Reply

  3. You probably already know that ‘Tapenade’ is from the Provençal word for caper (tapeno or tapen) but I only learnt that when I came here. You don’t have a ‘tapenade’ if it doesn’t contain capers.

    Reply

  5. Tandy, I love olive tapenade, but I don’t think I’ve ever tried making it at home. Thanks for the recipe – salt heaven! 🙂

    Reply
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