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Black Olive Tapenade Recipe, the ultimate party appetizer that is so quick and easy to make, but so big on flavours. The tapenade is made with black olives, anchovies, capers, dijon mustard, lemon juice and olive oil, and blended together to create a simple, but delicious dip for every occasion.
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What is tapenade
What to serve with tapenade
Black Olive Tapenade
What is tapenade
This dip might not look too appealing, but it really is tasty. And if you wonder what exactly this tapenade is, since the name doesn't give much out, it's a dip of Provencal origin which actually means capers.
The main ingredients are olives (black olives being more common, but you can also use green ones) and capers, which are then either blended to a smooth consistency, or chopped finely.
For extra flavour, achovies, lemon juice and dijon mustard are added to the black olives and capers, and they really make a difference. If without them you get a nice enough dip, especially if you are black olive lover, with the lemon juice, anchovies and dijon, this appetizer becomes absolutely delicious.
Now, some people might no like the idea of eating uncooked anchovies, but they are safe to eat straight out of the tin. Anchovies are usually added to pasta dishes to enhance the flavour, and cooked on a hot pan they melt away, leaving their full flavour in.
But added to this tapenade, they bring a lovely sharp kick to it. You can, of course, leave them out if you think they add a "fishy" taste to it, but I would whole-heartedly recommend using them.
Ingredients & instructions
This really is ridiculously easy to make, it's just a matter of throwing all the ingredients in a blender and blending them to the desired consistency. I like to have it a little bit chunkier, rather than smooth, but there is no right or wrong here, it's all up to your taste buds. So, what we need:
black olives - using pitted ones saves you time and effort, so I recommend going for those, but depending on which sort of olives you like, you might have to pit them yourself
capers - I used one tablespoon, but you can add more if you like
anchovies - 3 fillets should so, but you can add ore or less
lemon juice - I used the juice from half of a lemon - again, use it to taste
dijon mustard- about one teaspoon is more than enough, since it has quite a bit of sharpness to it
What to serve with tapenade
Being a savoury dish, this tapenade dish goes best with any type of bread, bruschetta, breadsticks, or plain crackers. Cheesy crackers would actually taste quite nice too. Or, why not, some garlic bread, the more flavours together, the better.
I would highly recommend this appetizer for any party or celebration, it's fancy enough to be served as finger food. And since the festive season is upon us, I would definitely have it added to the Christmas Dinner Menu and New Year's Eve Menu. It's quick, it's super easy, and so delicious too!
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Black Olive Tapenade
Black Olive Tapenade Recipe, the ultimate party appetizer that is so quick and easy to make, but so big on flavours. The tapenade is made with black olives, anchovies, capers, dijon mustard, lemon juice and olive oil, and blended together to create a simple, but delicious dip for every occasion.Serve it with crostini or bruschetta, or just some simple toast. The best party food for Game Day, New Year's Eve or any other party.
Serve it with pita chips, crackers, or toasted baguette. Enjoy as a spread for sandwiches, a dip for fresh vegetables or crostini, mix into hummus, spoon onto grilled fish, steak or chicken.
They're rich in antioxidants, which studies show are useful for our health and help to fight inflammation in the body. Research also suggests that including antioxidants in our diet may be helpful for reducing the risk of chronic health conditions.
Tapenade will keep for a week or two in the fridge, so you'll find many uses for it. Tapenade is named after the Provençal word for capers, tapenas. Over the years, olives have become the predominant ingredient, and I used capers as a subtle accent.
It's traditionally spread on bread, but you can use it in canapés or starters such as crostini or bruschetta, or you can stir a little into pasta dishes or sauces, use it as a marinade for meat and also for adding to casseroles and stews. Roll a spoonful into bread or pizza dough for a savoury boost.
Black olives are ripe when harvested, while green olives are unripe. In terms of nutrition: Green olives tend to have more sodium, calories, fat, and vitamin E than black olives.
The two olives complement each other in this tapenade from Trader Joe's. Olives are nutrient-rich and packed with healthy fats, antioxidants, and vitamins. This tapenade is a great way to get your daily dose of healthy olives!
Once opened, it should be refrigerated and can last up to 2 weeks. If you have homemade tapenade, it's best to consume it within a week. Freezing is not generally recommended for tapenade, as it can alter the texture, but if necessary, it can be frozen for up to 6 months.
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.
Although olives have a low calorie density and may aid weight loss in several ways, it's best to enjoy them in moderation due to their high salt content, as well as their overall fat content.
Consumption of black olives has been linked to a decreased risk of colon cancer, as has been previously mentioned. It follows that they are fantastic for the digestive system. Olive oil's anti-inflammatory properties also help prevent gastritis and ulcers.
Olive tapenade is a melody of ingredients that sing with health benefits. The star of the show, olives, are renowned for their high content of heart-healthy monounsaturated fats, particularly oleic acid, which can help lower bad cholesterol levels and improve cardiovascular health.
These olives don't have leathery skin. The Castelvetrno is tender and crisp, almost fruit-like. And with so much going for it, there's still its ultimate accolade. Castelvetranos taste like no other olive.
Tapenade has roots from all around Europe from Greece and Italy to France and Spain, and if there's one thing they all share is the love for it. You will often find it as a common appetizer in Southern France and Catalonia where it is known as Olivada.
Freezer: Olive tapenade is freezer friendly! Transfer to glass jars, leave ½ inch head space, and freeze for up to 3 months. Thaw overnight in the refrigerator. More flavors: Switch up your fresh herbs to include fresh basil, fresh thyme, fresh parsley, Herbs de Provence, or sun-dried tomatoes.
Fruity, salty Picholine olives from the South of France pair well with Provolone cheese. And the classic Kalamata olive from Greece is delicious with lemon and feta cheese, with sun-dried tomatoes, or even baked into bread or used as a pizza topping.
Refrigerating an unopened jar of tapenade isn't a must, though there's no harm in it. On the other hand, once opened, the olive spread must be refrigerated, as recommended by USDA, and this is when the process of storing and preserving its freshness becomes more intricate.
From the mild and buttery Bella di Cerignola to the pleasantly salty oil-cured, olives are a brilliant addition to pasta, pizza, salads, breakfast eggs, fish and seafood dishes, roasted meats and poultry, dips, spreads, salsas and more.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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