Olive Tapenade

[CHecker]

Ok, this is a new thing to me. A sis came back from Portugal with a small jar of this beautiful stuff for me and I'm looking into how to use it. Since I love olives I'm all over this one. BUT.....how do I use it, what have some of you tried with it with?

 

Daughter gave me this link  http://www.strawberryplum.com/olive-tapenade-10-ways-to-use-it/, does it look good to a person skilled in using it?

[dilip kumar]

The link is mouth watering

Sent from my LG-E988

[bohemian]

The link is great. Tapenade is easy to make, and delicious!

[CHecker]

Ok, Chris, I know you have experience with it, "Chef Chris", you always have good recipes. Please tell me what you use it for. I want to use it right, I don't want to put it on something and gag because it's wrong. Want my first experience to be positive.

[Qapla]

It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course.

 

 

It is also good on crackers - like Ritz or Captain's Wafers. It is also good in a "stuffed pork loin"

 

As a side point, since the thread is about "Olive Tapenade" -

 

Tapenade's base ingredient is olive. The olives (most commonly black olive) and capers are finely chopped, crushed, or blended. Olive oil is then added until the mixture becomes a paste. Tapenade is often flavored differently in varying regions with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy.

 

So, when talking about Tapenades, it is not really needed to specify "olive" - it will be assumed by those who know what a tapenade is.

Edited November 23, 2014 by Qapla

[CHecker]

Ohhhh, I get it. The word Olive is a redundancy. 

I'm going to try it on ritz and under the skin of a roasting chicken. I think the one I have has garlic and red pepper flakes in it. It should be great. 

 

There are different Tapenades? Guess I must get on Pinterest again and look it up.

[surfergirl]

I love tapanade.

is yummy on ciabatta bread slightly toasted. Is a great accompiment for prossito. Cheese. Antipasto.

marianated egg plant & sundried tomatoe almost like a Brucesta.

[CHecker]

Wow, Gabe, all that sounds so good. I would eat all those things. Marinated eggplant is new for me, maybe I can find some here.  

 

Edit: I just found some on Amazon. In olive oil or in balsamic. Hmm.

Edited November 24, 2014 by bagwell1987

[bohemian]

We eat it with pasta. It's great with cured mackerel on a bed of rocket. Just put a small amount on, you can always add more!

[CHecker]

Just Googled Rocket, it's similar to Arugula, haven't heard of Rocket. So cured fish with greens and tapenade. Yum. Also googled tapenade, found one made with marinated artichoke hearts and sundried tomato. Do you make one with different things than olive?

[MzT]

I love olive tapenade.  I use it in salads as part of the salad dressing, I also put it into homemade turkey spaghetti sauce as it rounds out the flavors a bit.

 

You can use it as a sandwich spread (think muffaletta sandwich), make a dip with it...endless uses.  It's also pretty easy to make with balsamic vinegar, olive oil, sundried tomatoes and a mix of olives.

[Audj]

I use it for Italian pressed sandwich. Yum!

[shali]

If you love olives, mix some in your hamburger and have an especially yummy burger!

[CHecker]

You know, I have yet to open the little jar of Tapenade! Being a cautious person I'm waiting until I have the right moment to savor it. Lately been too busy, now too broken down to be adventurous. BUT I will have the right moment, and it'll be worth the wait.