Although tapenade (roughly top-uh-nod) originates from Provence, France, it has become a top-tier condiment across the globe. The scrumptious blend of capers and olives elevates aperitifs and entrees alike. Normally, Niçoise olives are traditional, but sweet, juicy kalamatas make a great, accessible substitute. Tapenade is super decadent on crusty baguette with cheese and roasted garlic; a dollop lends a perfectly zippy tang to creamy hummus with raw vegetables. Whatever you prefer, tapenade’s quick preparation time makes it so easy to add that handmade touch.
ALWAYS ON TAPENADE
Prep:
5-8 min
Process:
1-2 min
Total:
6-10 min
Makes 1 heaping cup of tapenade (~262.5 g). Each serving size is 1 tbsp.
INGREDIENTS:
- 1 tsp fresh sage leaves*
- 3 tbsp fresh parsley
- 1 cup (~180 g) pitted Niçoise or kalamata olives
- 1 tbsp capers
- ½ tsp dried rosemary
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- 2 tbsp extra virgin olive oil
[Optional]
- 1 lemon, for zest (topping) and juice
- 2 tsp dijon or brown mustard** (I’ve used a beer-free batch of my rustic pumpkin mustard to lovely effect)
*¼ tsp ground sage is fine
**you’re better off subbing in 1 tsp ground mustard and 1 tsp dry white wine rather than any mustard blended with lots of turmeric like standard American yellow mustard.
STEP BY STEP:
MEAL IDEAS
- Omnivore: Spreading tapenade over seared white fish, roasted tomatoes and greens make a dinner that is keto-friendly and satisfying. Also consider bowls full of braised beef, broccoli, farro and roasted garlic tossed with some tapenade.
- Vegetarian: Making a compound butter with tapenade adds a decadent touch to simple sides. Imagine twice baked potatoes laden with leeks or garlic, compound tapenade butter, grated carrots and a fine melted cheese, like raclette or taleggio. Add that compound tapenade butter to green beans and a slice of lentil loaf for a well-rounded meal.
- Vegan: Consider stirring tapenade into some orzo or couscous, rounding it out with toasted nuts, French peas, herbs, roasted red peppers, garlic, zucchini or cucumbers. We also love a one pot meal with tapenade, lentils, herbs, mushrooms, spinach, garlic, and bell peppers.
NUTRITION FACTS (each serving size is 1 tbsp)
Number of Servings: 21
Fiber: 0.07 g
Carbs: 0.13 g
Calories per Serving: 107.21 kcal
Sugar: 0.03 g
Protein: 0.05 g
Weight per Serving: 12.5 g
Fats: 11.92 g
Iron: 0.06 mg
All servings and nutritional measurements are approximate. These estimates are intended for information and guidance purposes only. Please consult a licensed nutrition or medical professional if you need assistance.
Gluten-Free and Vegan Disclaimer: All of the ingredients listed in this recipe are available in gluten-free and vegan versions. Please do your research and verify ingredient lists, as many products can have surprisingly hidden amounts of gluten that can impact those with Celiac Disease and gluten allergies. Likewise, vegans may need to verify if products contain hidden amounts of whey or animal derived ingredients.
