This tapenade trio, which includes green olive, black olive, and sun-dried tomato is a great nibble. Vibrant colors, equally vibrant flavors.
Here’s a knockout dish of three tangy, tasty tapenades in one pretty package. The effect of the vibrant red, green, and black colors is magnificent, and people won’t be able to stop dipping. All three of the tapenades are super easy—put two or three ingredients into the blender, and that’s all.–David Lieberman
Tapenade Trio FAQs
What is tapenade?
Tapenade is the Provençal name for the delicious salty condiment originally made of puréed or finely chopped olives, capers, and anchovies. Its name comes from the Provençal word for capers, tapenas. It’s full of salty, briny, olive flavor that goes a long way as a spread or ingredient.
What should I serve with tapenade?
The tapenades are so flavorful that it’s good to balance them with crostini spread with goat cheese or ricotta. Just serve the cheese with the crostini alongside the tapenades. Any gently flavored crackers, oatcakes, and breadsticks will also do nicely.
What can you do with leftover tapenade?
If you have any tapenade leftover, try mixing it with leftover goat cheese or cream cheese as a great spread for sandwiches. You can also add a little sour cream and have a great dip for raw veggies. Or mix one tapenade into a basic salad dressing such as a garlicky balsamic dressing.
These tapenades come together in no time. Pop them on the table alongside some crackers, oatcakes, or breadsticks, and you’re done. If you’re really pushed for time, you can always sacrifice the colorful presentation and choose just one of them–but once you’ve tried one, we suspect it will be difficult to stop there.
For the sun-dried tomato tapenade
- 1 cup tightly packed sun-dried tomatoes marinated in oil (so they’re soft)
- 2/3 cup olive oil
For the black-olive tapenade
- 1 1/2 cups tightly packed, pitted black olives
- 1/3 cup olive oil
For the green-olive-and-caper tapenade
- 1 1/2 cups tightly packed, pitted green olives
- 1/3 cup capers drained
- 1/3 cup olive oil
Originally published December 2, 2009