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MommaCottage Cheese Berry Cobbler 1 month ago
Berry cobbler:Sounds easy & delicious-use splendda...
various recipies
mTomato Bruschetta 1 month ago
must try
Sandra CoyeHello Dolly Bars 1 month ago
Why don't you allow us to download the recipes?
Blossom LadyPoultry Seasoning 2 months ago
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 2 months ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 2 months ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 3 months ago
Sounds delicious!

Tapenade

Blossom Lady
Jul 28, 2025 02:19 AM
Tapenade

This gorgeous green tapenade is briny, herby, and garlicky in all the right ways—and it comes together in minutes. Perfect for a charcuterie board and pairing with a glass of wine.

Tapenade is a classic Provençal spread traditionally made with bold, briny olives like Niçoise, Kalamata, or Nyon, along with anchovies and capers. Because of its strong flavor, it tends to be a love-it-or-leave-it kind of dish—but this version is a little more mellow and crowd-friendly, thanks to buttery Castelvetrano olives and garlic that’s gently cooked in olive oil to take the edge off. It still has all the briny, savory goodness you expect in a good tapenade recipe, just a little softer around the edges.

I love this spread on crostini and sandwiches, or served alongside grilled meats or fish—it’s the kind of thing that instantly makes any dish a little more special. Try it spooned over grilled chicken or pan-seared salmon, or serve it alongside whipped feta or baked brie as part of a grazing board. However you use it, a little goes a long way.

Ingredients:
  • ⅓ cup extra-virgin olive oil
  • 3 large cloves garlic, peeled and halved
  • ¼ cup packed fresh basil leaves
  • 1 cup Castelvetrano olives, drained and pitted
  • 2 tablespoons capers, drained and rinsed
  • 1 teaspoon anchovy paste
  • 1 teaspoon lemon zest, from 1 lemon
  • 1 tablespoon lemon juice, from 1 lemon
  • Freshly ground black pepper
  • Salt, to taste
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
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