Tapenade is a versatile ingredient—here, used with chopped tomatoes to make a quick bruschetta.
|We used to have lots of time to make tapenade: to purchase olives, anchovies and capers (we put tuna in our recipe, too), blend everything in the food processor and serve the dip freshly-made with wine, beer and cocktails. These days, we’re lucky if we get home 15 minutes ahead of our guests. That’s why we were happy to run across these olive spreads from Matiz España, a company that specializes in sourcing and importing specialty gourmet products from Spain. They’ve scored three artisan olive spreads from the Catalan region: Traditional Olivada, Hot Olivada (just a bit of heat) and Sweet Olivada. They’re great for hors d’oeuvres, dips, bruschetta, enhancing sandwiches and more (we’ve used them to fill omelets and to accent goat cheese). The products are all natural, free of preservatives or chemical additives, gluten free and non-GMO. Read the full review.|
|Tapenade is the word given to olive spread in Provence, the region of southeastern France that is adjacent to Italy. The olives can be puréed or finely chopped, with capers and olive oil; some recipes, like ours, add tuna. The name comes from the Provençal word for capers, tapéno. Serve it with slices of baguette and/or crudités. Read more about our favorite dips in the Salsas, Dips & Spreads section of THE NIBBLE online magazine.|
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