Tapenade is a popular tapas or appetiser that is made from blended olives. It can be served as a dip, as part of a larger dish or in a cracker sandwich.
A great rustic Italian pasta dish which is just the thing when you are in the mood for some veggies. This has asparagus, capsicum, mushrooms and tomato.
A very robust tapenade with the assertive flavours of anchovies, capers and kalamata olives. Serve as an antipasto with pita bread triangles for dipping.
This is a lovely tapenade based on chopped dried figs and black olives. You can add a little more balsamic if you like it tangy.
This is a fresh and tasty olive tapenade without anchovies. Serve with other dips and your favourite crackers or bread.
This is a powerful olive, tuna and caper spread or dip that goes well with crackers or toasted bread rounds. Adjust the quantities to taste.
This olive dip omits the anchovies traditional for a tapenade. Use slices of baguette or fresh vegetables for the dipping. It is also a good topping for steak.
A tasty dip made from tomatoes, spring onions, olive oil, vinegar, green chillies and olives. Seasoned with tarragon and garlic salt. Goes great with corn chips.
Tapanade is a great dip or platter component, this one uses anchovies as an additional flavour. Make sure you soak them as required otherwise the result becomes quite unpalatable.
These delicious tarts look and taste fantastic, despite the fact they require very little time or effort.
It took me a long time to getting around to making a tapenade but I quite like this easy version. I think the big trick is picking olives that you like to eat - I always use Kalamata olives.