I get on kicks with food where we go through phases of eating certain recipes all the time. Right now we’re on a tapenade kick. The past two weeks I’ve made a batch in the beginning of the week and then used it in various ways. This is so simple to make and you probably have most, if not all of the ingredients at home already. It’s really good eaten with crostini and some ricotta (homemade almond ricotta anyone?) topped with some chives. But really it’s extremely versatile, and be used so many other ways as well.
Here are some ways you can use tapenade:
- Spread it over cooked salmon (or any other kind of fish) and top with cherry tomatoes.
- Stuff it into chicken before baking.
- Add it to pasta.
- Top an omelet with feta and tapenade.
- Mix it with mayonnaise and dress up sandwiches.
- Mix with more some more olive oil to make a vinaigrette and toss it into a salad.
- Other than serving with crostini, it’s also a great snack with crackers!
- Garnish a creamy soup with a dollop in the middle.
Get creative with it!
- 1 Cup kalamata olives
- 1 Cup green olives
- 1 Tablespoon capers
- 2 garlic cloves
- 2 Teaspoons fresh oregano
- 2 Teaspoons fresh thyme
- 1 Tablespoon flat leaf parsley
- 1/4 Teaspoon red pepper flakes
- 1 Tablespoon olive oil
- Zest from 1 lemon
- Add all of the ingredients to a food processor and pulse until well combined.
- Use immediately or keep in the refrigerator.