Green Olive Tapenade

Danny whipped up this salty-delicious green olive tapenade this week after tasting it during a trip to visit Lewis and Marilyn Farmer at their digs in Vancouver British Columbia.

He dropped a jar by the Enterprise office with instructions to try it with crusty bread. By that evening, it was no more. I used it as a dip for raw veggies – celery, carrots, broccoli - and later spread it on toast.

Tapenade is a savory spread originating from the Mediterranean region that can be traced back to ancient Greece, where olive cultivation and olive- based dishes were prevalent. The dish was then known as “Kapparis,” named after the caper berry, a key ingredient in the concoction.

Over time, this preparation made its way to Southern France, particularly Provence, where it was adapted and became known as “tapenade,” derived from the Provencal word “tapeno,” meaning caper.

It spread through France, Italy, and Spain, adapting to each region’s unique culinary influences.

The core ingredients of tapenade are black olives, capers, anchovies, garlic, and olive oil, which are blended to create a thick, flavorful paste.

While the basic recipe remains constant, variations have emerged, incorporating sun-dried tomatoes, herbs like basil or thyme, or even roasted red peppers to add complexity and depth to the flavor profile.

Spread tapenade on toasted baguette slices or crackers – or raw veggies – for a quick and delicious appetizer. It pairs wonderfully with goat cheese or feta.

It complements roasted vegetables, grilled chicken, or even grilled portobello mushrooms.

Toss cooked pasta with tapenade for a briny, umami-rich flavor. Use tapenade as a marinade or sauce for roasted meats, such as lamb or chicken, or grilled fish. The salty and savory elements enhance the overall taste.