I love making a quick appetizer to munch on while prepping the main course. What the heck is tapenade? That was my question the first time I had it as well. Wikipedia defines tapenade as a Provencal dish consisting of pureed or finely chopped olives, capers, anchovies and olive oil. (Don’t be afraid of the anchovies! They contribute an amazing saltiness this dish needs.) It is a popular food int he south of France where it is generally eaten as an hors d’oevre, spread on bread. We have used it inside a puff pastry as well. Olive tapenade is super fast, super easy and super flavorful! Trust me when I say a little goes a long way. This is the second time I’ve tried this recipe from Alton Brown – a genius in the culinary field. Each time, I’ve tweaked it a tiny bit so this version is my own with his inspiration.
Look at all those delicious ingredients – so easy to prepare and mouthwatering already.
This is going to be so easy! Just throw all the ingredients into a bowl or any mixing vessel and blast away with the immersion blender. You can use your food processor too if you want but you’ll find yourself constantly stopping to scrape the bowl and push everything back to the blades.
I chose this recipe to use as my first appetizer because we had all these beautiful olives and even though this is a French influenced dish, it went perfectly well with my Italian themed homemade spaghetti sauce and my first ever Tirimasu. France and Italy are pretty close, right?
Toast the bread. You know how to do that…
Serve the tapenade spread on toast, topped with mozzarella (those are NOT mini-marshmallows) and drizzled with Balsamic. Fantastic