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Sicilian Olive and Smoked Almond Tapenade from 'Di Bruno Bros. House of Cheese'

Cook the Book Kate Williams Post a comment

Tapenade is typically a briny mix of olives, capers, anchovies, and olive oil, loosely bound and best eaten in small bites, smeared on toast or drizzled atop warm-from-the-vine tomatoes. I've made plenty of the spread in my own kitchen, but I've never strayed from the expected ingredient list. Tenaya Darlington's recipe in Di Bruno Bros. House of Cheese takes a completely different approach. She laces her tapenade with nutty and sweet Foja de Noce, an Italian sheep's milk cheese wrapped in walnut leaves. More

Sandwiched: Spicy Salami Sandwich with Olive Tapenade and Goat Cheese

Sandwiched Marvin Gapultos 1 comment

Tapenade is often served as a dip or spread but also makes for a great replacement for mayonnaise and mustard in a sandwich. For this sandwich, the rich homemade tapenade is spread into an herby focaccia roll, followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. More

Spicy Salami Sandwich with Olive Tapenade and Goat Cheese

Serious Eats Marvin Gapultos 2 comments

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. More

Tempura Green Beans with Tapenade Dip from 'Salty Snacks'

Kate Williams Post a comment

Vegetable tempura dipped in tapenade make for an utterly unique nibble in Cynthia Nims's Salty Snacks. To those used to dipping tempura in soy sauce and spreading tapenade on crackers, it may sound off-putting, but the two make better bedfellows than one might expect. In fact, the briny olive-caper-anchovy mixture is a perfect counterpoint to fried food, and the light grassiness of the beans takes well to delicate tempura batter. More

Tempura Green Beans with Tapendade Dip from 'Salty Snacks'

Serious Eats Kate Williams Post a comment

Vegetable tempura dipped in tapenade make for an utterly unique nibble in Cynthia Nims's Salty Snacks. To those used to dipping tempura in soy sauce and spreading tapenade on crackers, it may sound off-putting, but the two make better bedfellows than one might expect. In fact, the briny olive-caper-anchovy mixture is a perfect counterpoint to fried food, and the light grassiness of the beans takes well to delicate tempura batter. More

Grilled Rare Tuna Salad with Basil-Tapenade Vinaigrette

Serious Eats Kerry Saretsky Post a comment

Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers. More

Sauced: Black Olive Tapenade

Sauced Joshua Bousel 4 comments

I'll admit that olives are not a favorite of mine, but there's something about a good salty and briny tapenade that makes them so right to me. More

Black Olive Tapenade

Serious Eats Joshua Bousel 1 comment

I'll admit that olives are not a favorite of mine, but there's something about a good salty and briny tapenade that makes them so right to me. More

French in a Flash: Tapenade Baked Chicken

Serious Eats Kerry Saretsky 4 comments

Using tapenade to cook chicken instead of oil coats the roast chicken in a crust of olives, anchovies, garlic, and herbs. You don't have to buy a ton of ingredients or labor for hours to have a Provencal dinner. You just have to coat and roast. More

French in a Flash: Tapenade and Warm Goat Cheese Tartines

Serious Eats Kerry Saretsky 1 comment

Smother toasted French sourdough with store-bought tapenade, crumble some fresh chèvre cheese on top, and broil it until the cheese softens and just begins to toast. Toss a tender and peppery salad of micro arugula, olive oil, and fleur de sel on top, and you have an incredible, sophisticated, completely easy lunch or dinner More

The Pastes of Provence: Know Your Tapenade, Pistou, Aïoli, and More

Kerry Saretsky 6 comments

Italy may have pesto, but the phenomenal Provençal olive oil lends itself to a myriad of sauces. Here, a primer on the pastes of Provence. More

French in a Flash: Sliced Steak with Chunky Two-Olive Tapenade

Serious Eats Kerry Saretsky 3 comments

The Missing Ingredient Sometimes, at the end of the day, when you look at a recipe, you realize, too late and too tired, that you don't have all of the ingredients. And that delightful pesto pasta you were planning will... More

French in a Flash: Whole Wheat Pissaladière Pizza with Tapenade, Pine Nuts, Goat Cheese

Serious Eats Kerry Saretsky 4 comments

My mother was born in Marseille only by accident. Mémé was traveling from Paris to visit my great-grandparents who were then spending a few years living in the new country of Israel. Mémé had gotten as far as the port... More

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