tapenade

This French Green Bean Salad is about to be your new favorite summer salad.  It can be made ahead, is great room temperature or cold and is full of healthy fats.  

French Green Bean Salad

lb. greens beans,

capers

tsp red pepper flakes

Italian parsley

basil (You can use all parsley if you don't have basil.)

walnuts

lemon juice

olive oil

Add the green beans to a steamer basket over one inch of boiling water in a pot.  Cook the green beans unil they are crisp tender, about seven minutes.

Plunge the beans into a large bowl of iced water. Drain the beans and towel them dry.  Add the beans to a large mixing bowl.

For the green beans:

In a food processor, pulse the olives, capers, red pepper flakes, parsley, basil, walnuts, lemon juice and olive oil until everything is chopped in small pieces.  Add salt and pepper to taste.

Add the olive mixture to the beans. Stir to combine. Serve at room temperature or put it in the fridge to cool.

For the tapenade:

This tapenade recipe tastes so fresh and comes together so easily! Serve this French olive spread with crackers, crostini, cheese plates or on sandwiches. Recipe yields 1 1/2 cups tapenade.

Easy Tapenade

Castelvetrano olives, pitted*

Niçoise or Kalamata olives, pitted*

lightly packed fresh flat-leaf parsley (thin stems are ok)

extra virgin olive oil

garlic, pressed

In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar. 

Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.

I love tapenade! Luckily I have all the things I need to make a batch right now. I will be substituting traditional capers with my preserved nasturtium bud capers. Fingers crossed! Happy New Year!

I never had this dish before, but thank God I am not a picky eater for trying new dishes, because this one looks amazing.  Can hardly wait to give it a try.  Yum!!!

Excellent!!  This was so good with rosemary bruschetta crackers!

Just made this awesome tapenade! Other than putting the olives which still took a decent amount of time with your nifty trick (soo helpful!) it was was super easy and turned out to be a HIT! Thanks again Kate. I’ve loved every recipe I’ve made from you!

I just made this for our socially distanced New Year’s. I love tapenade and this recipe was so easy to make and tastes fabulous!

This tapenade is awesome! Coincidentally we were gifted a large jar of Castelvetrano olives yesterday and couldn’t believe it when your post featured them.  I made is as part of a cheeseboard, also included your cranberry sauce on the board - absolutely delicious!! Thank you for all the great recipes Kate.

I made the easy tapenade recipe today. I used Queen sized green olives and Kalamata olives. My Kalamata olives had pits in them so I used your tip on how to pit the olives. It works fine thank you. I can't use any fish in the tapenade so was pleased to see this recipe. Tastes delicious and I will serve it tonight with some seed crackers when my husband and I have a few appy's for our New Year's Eve. 
Wishing you and yours a very Happy &amp; Healthy 2021.

Your tapenade recipe was a huge hit! I think it sold your cookbook! Easy and very good! Great on sandwiches (leftovers) 
Thank you for yet another great recipe

I have been wanting to make a tampenade for some time but just didn't think it would compare to the one I had tasted when visiting family in California.  This recipe is super easy and tastes sooo good!  So thankful to have had this recipe delivered right into my inbox.  Thanks so much!

I made this over the Christmas holidays a one of the starters. It was so good! Only downside: it vanished in seconds and I found myself in the kitchen again whipping up another batch. I LOVE tapenade but cannot eat anchovies if you paid me so you can imagine my joy when I came across this recipe! 10 stars ⭐️

Your recipes are always bangers, Kate! I’ve been following you and using your recipes for years, and some of our favorite meals ever have come from your blog. This tapenade was delicious &amp; extraordinarily easy which is nice! We enjoyed on homemade sourdough focaccia!

I'm craving tapenade, but I don't have any capers... too far for a second trip to the grocery store out of the rural area. Can I leave it out or replace with something else for flavor? Help

This was really good. My company brought over a homemade crusty sourdough bread for this tapenade and it was so yummy. That's what I'm having for breakfast!

I just made it,  wonderful, I love olives.   I probably could have pulsed it less, just to make it a little chunky.

This recipe is fantastic!!!! It's my new Friday night must have! Since it's just 2 of us I cut the recipe in half &amp; whip it up in my mini food prep processor!

For this sandwich, a rich homemade tapenade is spread into an herby focaccia roll, then followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. Although the ingredients in this sandwich are all very strongly flavored, each remains distinct with every bite.

Spicy Salami Sandwich With Olive Tapenade and Goat Cheese Recipe

For the Tapenade:

black pitted olives (kalamata

garlic

parsley leaves

red pepper flakes

capers, drained

red wine vinegar

juice lemon

salt and black pepper

For the Sandwich:

focaccia rolls

Genoa salami

arugula (about 1 ounce)

red bell peppers, drained

goat cheese

For the Tapenade: Combine olives, garlic, parsley, pepper flakes, capers, vinegar, lemon juice, and olive oil in a food processor and pulse until everything is well combined and chopped fine, 8 to 10 short pulses. Season to taste with salt and freshly ground black pepper.

To make the sandwiches, split each of the focaccia rolls in half. Spread about 1 tablespoon of the tapenade on the tops and bottoms of the focaccia rolls. 

Place a roasted red bell pepper on each of the bottom halves of the sandwiches, followed by a layer of salami, and a layer of arugula. Divide the goat cheese evenly among the sandwiches. Top with the remaining tapenade-covered focaccia and serve immediately.

Make and freeze multiple batches of this dough for a quick and easy mid-week pizza creations.

Potato, green tapenade and herb spelt pizza

potatoes,

garlic cloves, crushed

tsp finely chopped rosemary

tbs extra virgin olive oil

(70 grams) pitted Sicilian olives

store-bought salsa verde

Goat’s curd, baby parsley leaves, chervil and basil leaves, to serve

sachet dried yeast

tsp runny honey

(410 grams) white spelt flour

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863101001&=domain=del

5348771529001-5981863101001

Tapenade can be served as a dip, added to pasta dishes, spread on sandwiches, or used as an accompaniment to meat.

Tapenade

(1 cup) kalamata olives

anchovy

tbsp drained capers, rinsed, patted dry with paper towel

tbsp extra virgin olive oil

black pepper

One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard. 

One-pan fabulous fish

300 g white basmati rice

green olive tapenade

350 g ripe mixed-colour cherry tomatoes

½ a bunch of fresh basil (15 grams)

fish

Saut&eacute;ed onion, pepper and spinach lace a sturdy frittata that&rsquo;s as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). The frittata is flavorful enough to be the lone filling here, but you can also spread aioli, mayonnaise, tapenade or pesto on the bread, if you&rsquo;d like. Tender sandwich bread, such as Pullman, works best here since crusty rolls would squish the eggs.

          Loaded Baked Frittata        

eggs

milk

Kosher salt and black pepper

bacon

diced onion (from 1 small onion)

peppers

baby spinach

Our Lion&#039;s Mane Mushroom steak recipe is the vegetarian equivalent of a juicy Filet Mignon. Meticulously seasoned and cooked to perfection.

Lion's Mane Mushroom Steak

shallots (minced)

garlic (minced)

mushrooms

soy sauce (or Tamari if gluten free)

white wine from California (such as Sauvignon Blanc or Chardonnay. More if needed

butter

parsley

mushroom steak

greens (optional for color)

flat-leaf parsley

Gently heat the olive oil over medium to med-low heat in a large skillet with a tight-fitting lid.

Saute the shallots and garlic in the oil until translucent but not browning. About 3 minutes.  Remove the shallots and onion to a small bowl and return the pan to the heat.

Increase the heat to medium-high.To the pan add 1-2 tablespoons of the white wine and 1/2 tablespoon of soy sauce or Tamari to deglaze the pan. Quickly, use a wooden spoon to scrape up any browned bits from the onion and shallots on the bottom of the pan.

Add the mushrooms to the pan, cut side down, and cook as you would a steak. Brown on the first side, for about 1-2 minutes, until golden brown, flip and brown on the other side for about 1.5 - 2 minutes until a golden sear is developing. Now, dollop in the 2 tablespoons of butter, cut into small pieces, all around the pan. Pour in another 2 splashes of wine, about 2 tablespoons, cover with a tight-fitting lid and cook for 2-5 minutes or until the mushroom steak is cooked through to your liking. See note.Remove the cooked mushroom steaks to a serving platter and cover with foil to keep warm.

To cook the Lion&#39;s Mane Mushroom Steak

Add the onions and shallots back into the skillet over medium heat. To that, add 1 tablespoon butter, 1 tablespoon of soy sauce or Tamari, and any remaining white wine. Bring to a simmer and cook, occasionally stirring, until the sauce has reduced down by 1/3 and the alcohol from the wine has had a chance to cook out about 2-4 minutes. Remove from the heat.

For the pan sauce that accompanies the mushroom steak

Arrange your favorite leafy greens on serving plates if desired for a pop of color. Add 1-2 pieces of mushroom steak on top. Spoon some of the warm pan sauce over each mushroom steak. Top with 2 tablespoons prepared tapenade per plate if using.  Sprinkle with minced parsley. Serve immediately while warm.

To serve Lion&#39;s Mane Mushroom Steaks

This olive tapenade recipe is an easy, delicious appetizer! We love to serve it with crackers or baguette. Find additional serving suggestions in the post above.

Olive Tapenade

olives (mix of kalamata and green olives)

sun-dried tomatoes

basil

In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.

Pulse until combined but still chunky. Add the fresh herbs and pulse again.

Oh wow thank you for that tip of the nasturtium buds! I’ll be doing that in the spring when they bloom again

As a single father, I can barely find time for complicated recipes. But sometimes, when I see something like this, I just must! Besides, i love spending time with my kiddo in the kitchen and he loves everything about cooking, starting from cooking games on papasgames.us to cooking anime shows like Shokugeki no Soma.

Hi Kate - This tapenade is delicious and so easy to make.  It's the perfect mix of olives, capers and garlic, and it keeps well in the fridge.   The second time I made it, I cut back on the olive oil just a bit because it seemed to have enough moisture.  I love your olive pitting tip but didn't need to pit the olives this time because I just discovered that Costco carries a nice sized jar of pitted Castelvetrano olives. 
Now if I just knew of a great way to pit cherries that isn't messy:) 
Thanks for all your great recipes and tips!  Love your website!

Wow. Sensational on the first try! Per Alton Brown I rinsed the olives first to minimize brininess. Otherwise I followed the recipe exactly.My gosh is this good.

https://content.jwplatform.com/videos/TXMghnyt.mp4

Watch how to make tapenade in this short recipe video! It’s an olive spread or dip that’s bold, zippy, briny and salty.

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Top 10 tapenade recipes from across the web

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Top Tags

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One-pan fabulous fish

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The most viewed tapenade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine