Tapenade

Tapenade is a kind of puree which is used in the form of spread. It originally comes from Provence in France. The name tapenade came from a Provencal word called as “tapeno”, which means capers. Caper is one of the main ingredients used in the preparation of this dish.  Other ingredients used in tapenade recipe are olive oil, anchovies, and olives. It is a very popular dish in south France, which is generally eaten as a spread on bread. Some people also use it for stuffing fillets for main course meal.

Though caper is the main ingredient used in recipe, yet some people consider it as olive paste. It is regarded as gourmet condiment. 

Tapenade Recipe - Variations

• Tapenade dish varies in terms of ingredients used. It can be prepared in different ways with different ingredients.
• The original version of the dish is prepared by mixing together anchovies, black olives and capers. All the ingredients are pureed with olive oil.
• A few recipes of tapenade may include lemon juice and garlic. Fresh herbs may be used as seasonings.
• Some of the recipes specify the kind of black olives that should be used in preparing the dish. Black olives are available in various types like kalamata, gaeta and nicoise.
• In some regions, tapenade is prepared by including ingredients like mustard, red wine vinegar and liquor like brandy or cognac.
• Spreads containing artichokes, sun dried tomatoes, portabella mushrooms, green olives, and roasted garlic are popular by the name of tapenades.

Tapenade Recipe - Uses

• Tapenade is used in the form of stuffing at times.
• More often the dish is spread on crackers, crostini, pita and artisan bread. It is here used as hors d’oeuvre.
• A few people use it as sandwich spread.
• It is also used as a topping for baked potatoes.
• Some people make use of tapenade by tossing it with pasta.

Tapenade Recipe - Preparation
Preparing tapenade is very simple. Capers and black olives are taken and chopped, blended or crushed in a fine manner. After that olive oil is added to the mix and the mixture is blended properly to form a paste. Extra flavor can be added by making use of any of the ingredients like herbs, garlic, brandy, and lemon juice.

Serving of Tapenade
Tapenade is normally served with fish, meat, and vegetables. It is used as condiment at times. When served with crusty bread, crudités and crackers, it is used as appetizer.

Tapenade Recipe- Variations

• Tapenade Butter Recipe : Tapenade butter is made by mixing together black olives, capers, olive oil, and anchovies in butter. All the ingredients are blended properly until it comes into paste form. This dish can be used for garnishing meat. Some people also use it by way of inserting it inside the skin of chicken and then roasting the chicken. Tapenade butter is also used at times for making a sauce. It can also be used by turning into a log and wrapping in a plastic wrap. After that, it is chilled and then served in the form of slices.
• Sun Dried Tomato Tapenade Recipe : Sun dried tomatoes are taken and chopped in the form of coarse puree by making use of food processor. The coarse tomato puree is then removed from the food processor, and capers are added in it. They are also chopped in a fine manner. Now salt, oregano, olive oil, rosemary, vinegar, basil, and chopped tomatoes are added to the food processor containing chopped capers, and the entire mix is blended properly. The prepared sun dried tomato tapenade is now stored in an air tight container and refrigerated for future use.
• Fig and Olive Tapenade Recipe : The mixture of water and figs is boiled and cooked in a sauce pan until the figs get tender and the level of liquid in the pan reduces. Rosemary, olive oil, balsamic vinegar, cayenne, thyme and olives are added in the pan after removing it from heat and the mixture is stirred well. Pepper and salt are now added as seasoning as per one’s taste. The pan is covered and placed in the refrigerator for around four to five hours. The prepared dish can also be allowed to refrigerate overnight. Fig and olive tapenade is now ready to be used on various food products.
• Cream cheese block is now taken and unwrapped. The cheese is placed on serving plate. The prepared tapenade is taken from the pan with a spoon and poured over cheese. It is then topped with walnuts. The dish is now ready to be served. Instead of using fig and olive tapenade on cheese, it can also be used with crackers or French bread.