Tapenade recipes (2024)

FAQs

What is a traditional tapenade made of? ›

Tapenade is a paste made with olives, anchovies, olive oil, capers and some herbs and garlic originally from the Provence region of Southern France.

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.

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

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!

Olives, capers, anchovies, and oil require only a few flavorful companions. Garlic and thyme make tapenade, which otherwise smells of seawater, agreeably aromatic. And a squeeze of lemon juice ensures that the spread is not only as salty but also as zingy as one of Nicki Minaj's rapidfire epithets.

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.

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.

Castelvetrano olives are one of Italy's most popular olive exports, and for good reason! Their irresistible buttery flavor and meaty texture really make them stand out in the olive crowd.

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.

Even once opened, jarred olives will remain fresh for 12 to 18 months, provided they are sealed and stored properly in the fridge. By contrast, olives from the olive bar will only last in the fridge for up to three weeks. Storing olives in brine will help them retain their flavor and prevent quick spoilage.

Is it OK to eat olives everyday? ›

Moderation is key

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.

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.

Traditionally, tapenade is made from the small, black olives beloved of the region, though, as Caroline Conran notes in her Sud de France, "nowadays, they also sell green tapenade" in the local markets, as well as versions made with dried tomatoes and basil.

Rich in antioxidants, including vitamin E and polyphenols, olive tapenade supports your body in fighting inflammation and oxidative stress, guarding against chronic diseases and aging.