How can Tapenade be used
Tapenade, an olive spread or dip, originates in Provence, France. The flavour is strong, zingy, briny, and salty, but we’ll watch the salt content.
When served with crostini or crackers, tapenade makes a delectable appetiser to go with beverages. It offers a pleasing contrast when combined with creamy dips like hummus or spinach artichoke dip. In addition, you can drip it on sandwiches and spread it on salads. Tapenade can be stored in the fridge for a week or two and can be used in a variety of ways.
Components of tapenade
The dish’s name is derived from the Provençal word tapenas, which is another term for capers. Capers now serve as a subtle accent to the olives, which have largely taken the place of capers as the primary flavouring ingredient. Because similar olive spreads have been served in the Mediterranean for decades, tapenade is the ideal accompaniment to your chosen Mediterranean flavours. Despite its robust flavour, this dip is suitable for vegans and individuals who are allergic to shellfish.
Simple ingredients and a food processor are all you need to prepare this tapenade. It pulls together in about 10 minutes using mostly items from your cupboard! Fresh parsley, capers, olive oil, garlic, lemon juice, Kalamata and Castelvetrano olives are all necessary ingredients.
The Best Olives for Tapenade
In France, you can purchase tapenades made entirely of black olives, green olives, or a combination of the two. Although it’s a matter of taste, pair green olives, with black and green olives
These olives are unlike most olives in that they are meaty, buttery, rich, and not overly salty. We’ll use half as many black olives as green olives because olives have a saltier flavour. A spoonful of capers that are draining will then be added. The salt concentration needs to be balanced to create a dip that is delicious and enjoyable.
