Easy Artichoke Tapenade Recipe | Easy Tapenade | Life's Ambrosia (2024)

FAQs

What is a traditional tapenade made of? ›

Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor. Process until all the ingredients are finely chopped, but not completely pureed. Serve the olive spread on baguette slices or with fresh crudités. Enjoy!

It's traditionally spread on bread, but you can use it in canapés or starters such as crostini or bruschetta, or you can stir a little into pasta dishes or sauces, use it as a marinade for meat and also for adding to casseroles and stews. Roll a spoonful into bread or pizza dough for a savoury boost.

Savory Parmesan cheese, rich mayonnaise and artichoke hearts mingle in this classic warm spread.

Olive Tapenade Serving Suggestions

Set it out with crackers or baguette, or serve it as part of a part of a snack board with components such as these: Creamy dips. You can't go wrong with hummus or white bean dip. Cheeses.

However, nowadays, tapenade doesn't just mean olive spread - through the years, it has almost become an umbrella term for a wide variety of pates, mostly made of different types of vegetables. From tomato to mushroom and even eggplant tapenade, there is no end to all the decadent pastes you can make!

INGREDIENTS: Black olives (ferrous sulfate gluconate to stabilize color), green olives, canola oil, olive oil, fresh roasted garlic, capers, red pimientos, mustard, spices.

Any opened jar of store-bought tapenade in the refrigerator should be consumed within two weeks for the best quality. Homemade versions might have a shorter lifespan, usually around seven days, due to the absence of commercial preservatives.

The best side dishes to serve with olive tapenade are polenta, soft pretzels, Korean corn dogs, wedge salad, tuna melt sandwich, pita chips, ham and cheese pinwheels, garden salad, crusty French bread, roasted vegetables, cheese platter, grilled chicken, crostini, Mediterranean pasta salad, quiche, and stuffed ...

What truly sets the Castelvetrano olive apart from its counterparts is its delightful taste. As mentioned before, its unique curing process paves the way for a remarkable flavor profile.

It is made up of many small, hair-like fibers that are difficult to digest and can cause irritation in the throat and digestive system. The choke is located in the center of the artichoke, surrounding the heart, and should be removed before cooking or eating.

Why do Jews eat artichokes? ›

Arab traders brought artichokes to Medieval Spain, and Spanish Jews enthusiastically adopted them, creating their own artichoke-themed dishes. When Jews were expelled from Spain in 1492, they took their love of artichokes with them.

It contains chemicals that can reduce nausea and vomiting, spasms, and gas. These chemicals have also been shown to lower cholesterol and protect the liver.

"There are no nutritional differences between green and black olives. Olives are endowed with high amounts of good monounsaturated fat and minerals, such as iron and copper. They're also rich in vitamin E, polyphenols and flavonoids, which are antioxidants [that] have anti-inflammatory benefits."

Any opened jar of store-bought tapenade in the refrigerator should be consumed within two weeks for the best quality. Homemade versions might have a shorter lifespan, usually around seven days, due to the absence of commercial preservatives.

The word tapenade is derived from the Provençal word tapeno which means capers. Early tapenade recipes included fresh tuna although most these days use anchovy instead.

Over time, in France, the United States, and elsewhere, olives gradually became the dominant ingredient, to the point where today almost everyone thinks of tapenade as an olive paste that's flavored with lesser amounts of other ingredients, from capers and anchovies to herbs like basil and thyme and aromatics like ...

Tapenade has roots from all around Europe from Greece and Italy to France and Spain, and if there's one thing they all share is the love for it. You will often find it as a common appetizer in Southern France and Catalonia where it is known as Olivada.