Get ready to spread your love all over the place with the versatile French based recipe called Tapenade. Don’t know what Tapenade is? Well, I pity the folks who have never experienced this versatile and extremely tasty concoction.
So, it was in the early morning/late evening, oh who am I kidding, it was I thing around 2—3am, I was watching and flipping channels and came across a repeat of Alton Brown’s Good Eats on Olives. Unfortunately, the recipes from this particular show are not on the FN website (I checked!), which is a shame. Sorry FN, but if you repeat shows from years back, better ensure the recipes are still on the site, otherwise, stop repeating them! But no worries, for specific ingredients or measurements, because if you ultimately know the basics, you can pull it off.
So, it was in the early morning/late evening, oh who am I kidding, it was I thing around 2—3am, I was watching and flipping channels and came across a repeat of Alton Brown’s Good Eats on Olives. Unfortunately, the recipes from this particular show are not on the FN website (I checked!), which is a shame. Sorry FN, but if you repeat shows from years back, better ensure the recipes are still on the site, otherwise, stop repeating them! But no worries, for specific ingredients or measurements, because if you ultimately know the basics, you can pull it off.
This is a No Cook, No Bake and even Non Dairy recipe, but Vegans beware, this does have anchovies. Yes, you can make Olive tapenade without Anchovies, but the taste is not the same if it’s a culinary distinctive taste for the real thing (I’m holding my rants about Veggies and Vegans back right now).
Dictonary.com describes it as:
ta•pé•nade (tä'pə-näd') n. A spread of Provençal origin consisting of capers, black olives, and anchovy’s puréed with olive oil.
My personal Webster’s New World Dictionary of Culinary Arts describes it as:
TA-puh-Nahd; ta-pen-AHD;
A thick paste made of capers, anchovies, olives, olive oil, lemon juice and seasonings from France’s Provence region; used as a condiment, garnish and sauce.
Both are correct, but Dictionary.com doesn’t go further by explaining this is just more than a spread. Tapenade spread is not just for crudités or bread anymore, but can be used in many food applications, especially when it comes to fish. What both neglect to add is what those “Provencial” seasonings are; the seasoning basics include: Garlic, Parsley, Lavender, Chervil, Tarragon etc. Lavender really does give a distinct flavor.
Both are correct, but Dictionary.com doesn’t go further by explaining this is just more than a spread. Tapenade spread is not just for crudités or bread anymore, but can be used in many food applications, especially when it comes to fish. What both neglect to add is what those “Provencial” seasonings are; the seasoning basics include: Garlic, Parsley, Lavender, Chervil, Tarragon etc. Lavender really does give a distinct flavor.
What you should know is that these ingredients are all subjective in the world of culinary adventures in today’s world. I personally like foods in the original origin, however when there is a food that can span other culinary nations, I’m all for “spreading” the knowledge around. Even though France is the country of origin for this amazing spread, the ingredients are so very Mediterranean in origin, which means that multiple countries can claim their own version, which is great for all of us and my Italian twist on things!
Tapenade is not just a spread for crusty bread or appetizer bound. Tapenade is an amazing spread to replace Mayonnaise and/or Mustard for sandwiches, and can also be a great crust for meats, fish and chicken. As Alton Brown put it years ago (It’s not an exact quote),”there ain’t nothing this food can’t go with!”
I recently made a huge batch of Tapenade (Italian Style) and because I made so much, gave half away to my friends/owners of my local bodega. The beauty of Tapenade is that it does last a long time if stored correctly. Up to a year in the Fridge, believe it or not!
My whole point to this post/blog is that you should not be afraid of such a “French/Culinary” food called “Tapenade”. This is the easiest condiment/spread to make. This really for those who are beginner cooks and this recipe should be the standard to general cooking.
Tapenade is such an incredible and easy recipe these days vs. what I remember, w hen I first learned about it. It’s like making Pesto, Salsa, Guacamole, and can be prepared quicker than cooking spaghetti (depending on the olives you get)! If you have 10 minutes or less, you can make homemade Tapenade, provided you have a food processor or blender to make your life easier.
BEWARE: Tapenade has a Strong and Condensed Flavor! A little can go a long way!
My Italian Tapenade Recipe (off the top of my head..All ingredients are approximate…If followed exactly about 10-12 servings or more-this is my guess):
- 1 Pint Alfonso Olives (pitted)
- 1 Pint Sicilian Olives (pitted)
- 3 Cloves-FRESH Large Garlic
- ½ Bunch FRESH Italian Parsley
- ½ Bunch FRESH Basil
- 2 Tsp Small Capers (Salted or in Brine)
- 1 Can or Jar of Anchovies in Olive Oil (Only need about 4-5 anchovies)
- ¼-1/3rd cup Extra Virgin Olive Oil (Note: add by eye…You do not want the mixture to be too wet or too dry.
- S & P to Taste
- 1 Tsp Dried Provencal Herbs with Lavender (The lavender brings an amazing distinctive flavor)
- Add Olives, Capers, Anchovies, Garlic, and Herbs to food processor, pulse to medium grade chunkiness.
- Start the the Processor or Blender again with a low setting (or use your “pulse instincts”): Start streaming in Olive Oil slowly until mixture is fully incorporated, but not liquefied or like a hummus/smooth texture. The texture should be slightly chunky.
- Store in proper locking containers in the refrigerator. Apply to fish or meat marinades, substitute tapenade for Mayo or mustard or just enjoy on a good slice of bread on its own.
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