The word tapenade comes from the Provençal word tapèno, meaning “capers,” which are a common ingredient, but some people think of tapenade as basically as minced olives or olive paste.
Uses for Tapenade
Tapenade is usually eaten as an hors d'oeuvre spread on crackers or bread, but it also works wonderfully as a stuffing for fish fillets or butterflied chicken. Tapenade makes an interesting alternative to relish on sandwiches or when added to potato salad or egg salad. Try it as a garnish on deviled eggs or add it to cream cheese to create a spread for breads for vegetables. Because olives are so popular in Mediterranean and Greek dishes, tapenade makes a wonderful base for pizza topped with artichoke hearts, spinach, and feta cheese. When thinned with warm olive oil, tapenade makes a tasty sauce for pasta or any number of roasted meats, including beef, pork loins, and lamb chops.
How to Make Tapenade
The base ingredient in any tapenade is the olive. Most often black olives are used, but green olives work perfectly well and can be substituted.
- To make tapenade, begin with finely chopped or minced capers and olives. A good ratio is one tablespoon capers to every cup of pitted olives.
- These can be chopped by hand or combined in a food processor.
- Olive oil and anchovies are added to taste.
- Because olives, capers, and anchovies are salty, there is no need to season tapenade with additional salt.
- Cracked black pepper or red pepper flakes are optional.
Many different ingredients can be added to change the flavor of tapenade. Garlic is a popular choice, but so is lemon juice, brandy, artichokes, and assorted herbs. Different regions flavor their tapenade with the herbs that grow in their area. For a spicier version, some individuals add chili powder or roasted red peppers.
Texture seems to differ as much as flavor. Some people preferred their tapenade ground so finally it resembles a paste. Others prefer a chunkier version more similar to relish.
How to Store Tapenade
Tapenade can be stored in a glass jar inside the refrigerator for up to one week.
Final Thoughts
Making tapenade is more about a method than it is about a recipe. Although tapenade is readily available in most larger supermarkets these days, it is more cost-effective and enjoyable to make at home where the cook can control the flavors and texture. The varieties and uses are limitless.
To try a roasted red pepper tapenade, consider this recipe as a guide.
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