Olive Tapenade Recipes

Tapenade is a traditional sauce or condiment from Provence, in the south of France. It adds a punch of flavor for very few calories. You can buy premade tapenade, but you'll spend more money and be consuming more sodium than if you made it at home.

Make this chicken the next you have company for dinner, and they'll swear you hired caterers. It tastes like it came from a restaurant, but for much less money and effort.

I love tapenade, and was amazed when I discovered how easy it is to make. I vary the incredients depending on what I have on-hand, but the principal is the same...salty, savory, a little oil. To keep this lighter, I use less oil and add water as needed to help thin the tapenade.
For a more mellow garlic flavor, toast the garlic on the stove first.

Lovely with lamb, or omitting the mint, use as a delicious spread.

we tried to find a way to make yummy tapenade lower in calories without sacrificing flavor. this version uses mustard instead of olive oil and makes it a perfect spread just like the usual tapenade. soo good, my son loves it on a leaf of romaine lettuce!

A tasty topping to crackers, crostini, or to mix into pasta, salad dressings, or eat with goat cheese!

This is decadent, use with lots of veggies and in moderation. Toss with hot pasta instead of pesto, try it as an elegant and rich spread on whole grain crackers, thinly spread on bread instead of mayo for a lush addition to a sandwich, or crumble on a vegan pizza as a rich topping instead of the standard cheese. Add hot pepper to taste (be careful if you plan on cooking the mixture later because the heat seems to concentrate) or a fresh herb if you have it... basil is nice but I bet thyme or marjoram would be great too.

Notice that the ratio is 1 to 1 to 1/10th for the olives, walnuts, and garlic respectively. I know weights are more accurate so I went with them here but feel free to experiment. I remembered this "recipe" from a Moosewood cookbook.that I used to have a long time ago... I'm not sure if I changed it or not.

This is a good dip for Italian bread or a pizza topping.

salty...sour... yum

Use as a topping on toast, crackers, rice cakes, whatever.

from Core Balance

Since most condiments are not bladder friendly, I use this for flavor in a sandwich.

http://www.vegetariantimes.com/recipe/red-
bell-pepper-and-olive-tapenade/

An easy tapenade for tapas, zucchini boats or on mini pizzas or any other appetizer.

This is a tapenade type olive spread you can use on sandwiches, pasta, and crackers. Recipe yields 18 ozs. Serving size = 1 tbsp

A homemade tapenade to help flavor steak

Get veg for the day the easy way. 1 svg

Love this hot or cold spread on a warm whole wheat pita.

1. Add Olives to food processor and coarsely chop.
2. Add Walnuts and olive oil to food processor and chop finely.

A sharp and tangy spread for breads, breadsticks, and vegetables.

Great for topping "Spanish Omelet" (see my recipe) or in sandwiches.