I have been obsessed with dips and spreads lately (think hummus, cranberry sauce, that guacamole cream cheese spread). I don’t know what it is, but probably that I LOVE sandwiches and you can put dips and spreads on sandwiches. And I don’t like regular condiments (aside from bbq sauce). So therefore, I have to make my own.

A tapenade is a Provencal dish traditionally consisting of pureed or finely chopped olives, capers, anchovies, and olive oil (thank you Wikipedia). It is not photogenic:

I saw a recipe for this artichoke tapenade on Fat Free Vegan Kitchen probably about three weeks back. Susan V advertised as being not only lower in fat than the traditional kind, but also less expensive since it doesn’t use pine nuts or very many olives. Needless to say, I immediately bookmarked it. The tapenade itself was very salty and briny in flavor, which I loved but if you don’t like the salty/sour flavor of capers then you definitely won’t like this. I enjoyed it on sandwiches with some canned tuna and/or canned salmon. Although it can also be eaten in the traditional manner, which would be on a thick hunk of bread with some good smelly cheese while wearing a beret and standing in front of the Eiffel Tower.
I am submitting this to Souper Sundays which is a lovely event hosted and created by Deb of Kahakai Kitchen.

Artichoke and Kalamata Olive Tapenade
Serves 4, adapted from Fat Free Vegan Kitchen
1 14 oz can of artichoke hearts
1 tbsp capers
1 1/2 oz kalamata olives
1/2 tsp dried basil
2 tbsp fresh parsley or 1 tsp dried parsley
1/4 tsp black pepper
1 clove garlic
1 tsp lemon juice
Put all ingredients except for lemon juice into food processor and process. Add lemon juice and process some more. Refrigerate until ready to use.
You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
Share →

18 Responses to Artichoke and Kalamata Olive Tapenade

  1. A tapenade adds such a great kick to a sandwich – yours sounds delicious!

  2. Elra says:

    This is truly delicious combination Joanne! Wonderful…

  3. I love tompenade and would never have thought to put it on a sandwich!

    So good! I can’t wait to try that.

    Thanks for posting such a great idea

  4. Debinhawaii says:

    I love salty, briny–so this looks amazing! I’ll add it to the round up on Sunday!

  5. I clipped this one. It has the two things I love olives and artichokes.

  6. Meg says:

    Looks absolutely delicious!

  7. Reeni? says:

    I’ve never had an olive tapenade. But I love everything in here. I really have to make this!

  8. ttfn300 says:

    it’s all about the condiments 🙂 i’m intrigued by this… might just need to make it!

  9. burpandslurp says:

    gosh, this is LOVELY. Definitely a keeper, versatile in so many ways!

  10. Natashya says:

    Sounds really tasty! I love a good tapenade.

  11. burpandslurp says:

    hey Joanne! For my wraps, I just toast them on top of a covered skillet over medium-high! Easy as that!

  12. Hopie says:

    Mmmm, I love tapenade and I’m just imagining how good it would be with artichokes! Since I happen to be in Paris, I might have to go all traditional 😉 (Quick, bring out the smelly cheese and beret!)

  13. This sounds delicious, I am bookmarking it now!

  14. Joanne says:

    Cate – I agree, plus it is so easy to make!

    Elra – Thanks for the comment, it has some of my favorite ingredients.

    Jenn – I like it because it has more nutrients than most traditional condiments while still tasting great!

    Deb – Thanks, I meant to email it to you but didn’t have time when I posted. Can’t wait for the super Souper Sundays!

    The Food Hunter – Let me know how it turns out when and if you make it!

    Meg – Thanks a bunch!

    Reeni – It really is SO easy and I bet you already have everything on hand.

    ttfn – Definitely agreed, condiments can make or break a dish. Let me know if you make it!

    burpandslurp – Definitely. I’ve seen people put tapenades on salmon or chicken as well. It can be used for almost anything.

    Natashya – This is my first one and I will certainly be making more!

    Pam – Me too (now)!

    Hopie – Haha, I would love to be there with you, but for now I will just imagine…

    Alisa – Awesome, let me know how it turns out when and if you make it.

  15. Nancy/n.o.e says:

    I don’t like condiments either, but I have a feeling I’d love your spreads. That sandwich looks yummy!

  16. Kay Taylor says:

    Do you drain the artichokes or leave the liquid in?


Leave a Reply

Your email address will not be published. Required fields are marked *