Friday, March 18, 2011

Tapenade Two Ways - Black Olive and Green Olive Spreads

Featured on Amuse Bouche the blog for Where Women Cook Magazine.


Photo courtesy of Wikimedia Commons

From the kitchen of One Perfect Bite...I debated the wisdom of sharing recipes for tapenade with you tonight. Unfortunately, there really are foods so plain the camera shudders when it's pointed at them. Tapenade is one of them. My camera begged for mercy before it quit on me. You all know that tapenade, whose name comes from the provencal word for capers, is a condiment or appetizer that comes from the south of France. It contains olives, capers, anchovies and olive oil that are very finely chopped or pounded to form a paste. It is then used as a spread, or to stuff an occasional protein or a vegetable or two. It's flavor is bright and sharp and it has the full bodied flavor we've come to associate with foods from the South of France. I keep it on hand to serve as an occasional hors d'oeuvre but mostly to use as a flavor booster for ground meat or quick pasta suppers. In truth, I rarely reduce my tapenade to a paste and prefer the texture that comes with the chopped version. I went all the way tonight because I wanted you to see how it should look before I went into theme and variation. Interestingly enough, the Italians an Greeks also have versions of well-flavored olive pastes that are very much like the one served in France. I decided to include recipes for two types of tapenade in this one entry tonight. One is made from black olives, the other from green. Believe it or not, there is a decided difference in the flavor profile of the two. Black olive tapenade is less astringent than the green and I prefer to use it for flavoring beef dishes. I personally favor the sharper, more full bodied flavor of the green, but I really dislike its olive drab color. I've found that this is a dish that people either love or hate. If you haven't had tapenade you might want to try one of these. Here are the recipes.

Green Olive Tapenade...from the kitchen of One Perfect Bite, inspired by Bon Appetit Magazine

Ingredients:
1/2 cup slivered almonds, toasted
1 pound mild green brine-cured olives (such as Picholine), pitted
5 tablespoons olive oil
2 tablespoons drained capers
1/2 teaspoon anchovy paste
2 garlic cloves

Directions:
Place almonds in processor and grind finely; transfer to small bowl. Place olives, oil, capers, anchovies, and garlic in processor. Blend until fine paste forms. Add almonds; blend 5 seconds. Season tapenade with salt and pepper. (Can be made 2 days ahead. Cover and chill.) Yield: 1-1/2 cups.

Black Olive Tapenade...from the kitchen of One Perfect Bite, inspired by Gourmet Magazine

Ingredients:
2 cups pitted brine cured black olives, such as Kalamata
3 garlic cloves
1 tablespoon capers, drained
1/3 cup extra-virgin olive oil



Directions:
Combine olives, garlic and capers in a food processor and blend until a smooth paste forms, about 3 minutes. With motor running, add olive oil in a steady stream and pulse until well combined. Refrigerate for up to two weeks. Yield: 2 cups.

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Dandelion Pesto - David Lebovitz
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Crispy Rosemary Hummus - A Spicy Perspective
Baba Ghanoush - Delightful Repast
A Tangy Tomato Spread - Different Strokes
Vegetable Pate - Kirsten's Kitchen
Edamame and Pea Bruschetta - Inspired Taste
Smoked Salmon Cheese Spread - Drick's Rambling Cafe
Tahini - Enriching Your Kid
Rosemary and Cranberry Spread - Life's Ambrosia

59 comments:

Maria said...

I love a good tapenade. This sounds like a delicious mix!

Mihaela said...

I think those almonds give the green tapenade a nice body, I should try it too :) Thanks for sharing!

Hovkonditorn said...

This sounds delicious! Have a nice day, hugs!

Alessandra said...

They both look so lovely! I would go for the black because it has no anchovies, but I guess I could make the green also without anchovy paste :-).

And the photos are good!!!!

Have a good day.

ciao
Alessandra

Food, Fun and Life in the Charente said...

Must try this out on my husband. He used to hate olives but I have trained him well and he now loves them! Diane

Kalpana Sareesh said...

Wow that sounds and looks delicious..Have not tried these will try soon!!

tandysinclair.com said...

I am going to try the green one for sure! Have a great day :)

Lulu B said...

I LOVE Olives! This is one i will definately be trying! Yummy xx :o)

Happier Than a Pig in Mud said...

I'd love to try the green olive one-Happy Weekend Mary:@)

Tanna at The Brick Street Bungalow said...

Mary, it is a testament to my enjoyment of your writing that I STILL read every word after seeing "tapenade." LOL! Olives are the only food I can think of that I absolutely detest. You statement about either loving or hating it is dead on. You do make it sound so good that I wish I liked them!

Yoly said...

Delicious! I like so much tapenade.

Cooking Creation said...

So plain a food yet you make it look beautiful anyway. I've never tried this before and am intrigued. Thanks for sharing :)

Kim said...

Tapenade is so great with croutons. I like it... Green or black! Have a nice weeke end Mary!

Martha said...

I love both green and black tapenade and use if for appetizers only -- you've given me some ideas.

StephenC said...

What a coincidence! Our new landlord left a care package for us to discover upon moving in. It included a big jar of green and black olives (all conveniently pitted) with some chunks of feta cheese. I made a big batch of tapenade using both the greens and the blacks. Just finished it last night as part of a salad dressing.

Ana Rita said...

Can you believe that i never tried tapenade???And i love olives...I´m in a region of my country that has the most wonderfull olives and i'm used to eat them in a way we do around here( with salt, garlic,oregano) but never in tapenade..It sounds great to put on some litle toasts or even just to dip in!!!

Kisses,
Rita

Ginny said...

I have never had tapenade! I guess you have to make it, as I've never seen it in stores. Maybe they would sell it in the deli.

Jenn said...

Ooooh...they might not be that photogenic but I know they taste good! I love tapenade but I have never made my own. Thanks for sharing, Mary!

Priya said...

Both looks simply delicious..

Shirley said...

Hi Mary,
Thank you so much for linking my blog. Very happy to discover your blog. So chic!Following you.

T.W. Barritt at Culinary Types said...

I am definitely a lover of tapenade - both black and green. In fact, if I had to choose the appetizer for my last meal, green olive tapenade might be it!

lostpastremembered said...

You make me laugh, Mary... yes taking pictures of black glop is not so easy... but the mortar and pestle are beautiful and the taste... well I can imagine that must be wonderful.

Clint said...

Wow. That really looks great. I never heard of the stuff, but then I am no sophisticate. It would be nice to always have that around for a light snack on crackers. Thanks---I learned something today!

We Are Not Martha said...

I think they're beautiful! I absolutely love olive tapenade, but don't think of it nearly enough. I might have to make my own now :)

Sues

Gloria said...

Mary this tapenade look amazing , thanks by the recipe, have a nice weekend, gloria

Design Wine and Dine said...

I cheated and just picked up some premade olive tapenade at TJ's! It's the chunkier kind, not so mch the paste. Your pastes here look great, love the anchovy paste! I think I prefer the green too but would love both!

I got a new computer! :)

PeggyR said...

I love olives.

Angie's Recipes said...

I have never made tapenade before...it looks great. Have a wonderful weekend!
Angie

Helene said...

That would be great for appetizers when we have guests. Fun to try both recipes.

Catherine said...

Dear Mary, These olive spreads would not last a day in my house...sounds so, so good. Blessings, Catherine

sally said...

I love olive tapenade! Too bad my husband hates olives. I guess more for me, right?

Beverly said...

I love tapenade. I have had the black olive, but never green.

I'll have to try it.

Jenn @ Youknow...that Blog? said...

I've never attempted to make it before - they look simple enough though! Thanks so much :)

June said...

Love both, but prefer the green chunky version as well particularly on flatbread or pizza. You've inspired me once again. Thanks Mary.

Joanne said...

I love a good tapenade as well but you're right - it is totally NOT photogenic. I think you're picture of it in the mortar makes it look quite perfectly rustic though!

The Japanese Redneck said...

You just don't know how much I luv olives. This recipe sings to my tummy.

Jean | Delightful Repast said...

Actually, your photos of this impossible-to-photograph food look great! Must make some soon!

manu said...

OMG Tapenade . . . so so yummy! Really love it!

Michele said...

I love tapenade and I am so addicted to olives! I love cooking with them. Thanks for posting this recipe!

That Girl said...

I love tapenade. I devour it at restaurants and buy it at the store, but I've never made my own!

Carol @ There's Always Thyme to Cook said...

I have never had tapenade, they both look delicious! Have to try it one of these days!

Wendy Irene said...

Olives are one of those foods I wish I liked, but every time I try them I just can't bring myself around. This post is one of those times that because it looks so good I want to try it :)
I hope you have a beautiful weekend full of smiles!
Warm Wishes,
Wendy

yummychunklet said...

I've never made my own tapenade, but these look so good, I'll have to try them! Great post!

Nadine said...

I agree. Tapenade can be an acquired taste. People either love it or hate it. I love it! And I like to make mine with a little more garlic. We love garlic.

Marguerite said...

I just love tapenade and these spreads sound divine! I will be making them, soon! Thanks for the wonderful recipes!

teresa said...

i've never had a tapenade before, but they both look so wonderful! i need to try these soon!

Beloved Green said...

My mom is the olive girl, this would be right up her alley.

nanny said...

They both sound delicious but the black olive catches my attention the most!!

Sanyukta Gour(Bayes) said...

love olives...and tapenende looks drooooolworthy mary..mmmmm...and lovely pics...

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Marcellina said...

Oooh I have never made green olive tapenade! This is defiately a must try! We love olives in our household!

Lizzy said...

Well, you did an excellent job making drab looking tapenade look wonderful. I could go for both!

crustabakes said...

I dont think i have ever tried tapenade before, but absolutely love olives! And i can totally understand how hard it is to work with a certain food with dull colours. But you did a good job with these!

The Cilantropist said...

I think the black olive tapenade would have to be my favorite, although I like green olives on occasion, black ones are the best! Two great recipes! :)

Pondside said...

I'm not too fond of green olives, but I know that the black olive tapenade would suit my taste buds!

Claudia said...

I just returned from a new Italian deli and they had "olive pate" which were of course tapenade and I thought, "I can make that." Then I come home and here you are with a recipe.I usually use them as appetizers but it is a grand idea t smear it on meat. (And mix it with rice or pasta...)

Julie said...

I love tapenade and have never made it! This looks delicious.

Haddock said...

I presume this is healthy too....

Rita said...

Never heard of green tapenade,ut why not; sure looks tasty.
Rita

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