by Jenn on February 20, 2010

in Dairy Free,Diabetic Friendly,Dips and Sauces,Gluten Free,Seafood


The olives one can get here are ridiculously gorgeous.  Anyone who goes to the market on Saturday can see the olive sellers, who must have over two dozen types of olives.  I walk by and drool, and wish that I could just sample one of each.  Coming from an area where I only knew of about 3 types of olives, it’s quite impressive.  Actually I am impressed by the vast selection of many different foods here, but especially all of the olives.

Tapenade, while we served it with our “mezze” style lunch, it is a Provençal dish, not Middle Eastern as some might initially think.  I am sure that I broke all the rules by purchasing a mixture of Greek olives to make this dish.  I tend to break rules a lot in cooking.  But then, experimenting can be fun.  And what can be standard to some could be considered very unorthodox to others.  For example, don’t mention that you ever like to make fondue using beer and cheddar cheese in the land where fondue was born.  You should’ve seen the mouths drop to the floor at such a thought.  I still say it tastes great, even if it is not a “traditonal” fondue.  However the use of Greek olives in this tapenade was not so planned out.  It happened to be what I purchased, and then when we got home I said to myself “Oh! We could make tapenade!”

Provided you have an olive pitter or bought pitted olives, this is an extremely easy to throw together dish.  Otherwise, you need a husband as delightful as mine who is willing to do such favors simply because he is a nice guy.  A little bit goes a long way with tapenade, so you don’t need very much to make this crowd pleaser (assuming everyone you know likes olives – otherwise you are a bit out of luck).  Here is my probably very unusual rendition of a traditional southern French dish.


400g black olives (around a lb)
1/4 cup sundried tomatoes
8 filets of anchovies (canned/packed in olive oil)
2 tbs. capers
some olive oil
a few basil leaves

1. Pit the olives.  Add olives, sundried tomatoes, anchovies, and capers to a food processor.
2. Pulse until  homogenized, then add olive oil as needed until the consistency is “spreadable”
3. Garnish with some sundried tomatoes and basil, spread on some bread, and enjoy!


Also submitted to – Blogger Secret Ingredient Capers


Heather @CeliacFamily February 21, 2010 at 7:24 pm

This looks so good. I’ve got everything to make it, except the anchovies. I might have to move up my shopping day, so I can try it.

Kirstin February 22, 2010 at 3:10 pm

Mmm, olives and sun-dried tomatoes sounds so good together!

Megan February 25, 2010 at 9:23 pm

This sounds like a great spread-so many great flavors!

Karina June 23, 2010 at 10:34 pm

I love sun-dried tomatoes in tapenade. So tasty! Beautiful flavors.

Jenn June 24, 2010 at 7:31 am

Thanks Karina! This reminds me I need to make this tapenade again soon…. :)

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