Tapenade

Tapenade is much beloved in the Mediterranean countries. This rich and savory spread can be made from a variety of ingredients, though olives are traditional. Keep a jar or two in your refrigerator and you’ll find endless uses for it.

The classic presentation is simply to spread it on rustic bread. You can also toss it with pasta, use it to top a pizza, or add a spoonful to soups and other cooked dishes. Try it on top of grilled tuna or mix it with mayonnaise to make aioli. Deviled eggs become a gourmet treat when you mix tapenade in with the yolks. Add some freshly grated parmesan and use it to top crackers for a delicious appetizer, or use as part of a panini or muffaletta. Mix a bit with softened butter to melt on a steak, or top a baked potato. Warning: it’s addictive!

Classic tapenade uses olives as the base. They can be green or black, and within those categories, several varieties might be mixed. They may be minced very finely or left chunky for a more rustic spread. Roasted garlic, olive oil, sun dried tomatoes, capers, pine nuts (pignolas), herbs and spices, and sometimes anchovies give the spread its rich, complex flavor.

Other varieties might be made from roasted red peppers, artichokes, or portobella mushrooms. Any or several of these would be great tucked in a gift basket, or as a hostess gift. Just be sure you have plenty on hand for yourself.

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