Olive Tapenade – Great Topping for Fish or Chicken Fillets

Share

Olive Tapenade in Mortar | Culinary Craftiness.comI’ve got this thing for olives. Black or green. However, not kalamata. I’m always telling people if they don’t like the taste of something, just spit it out. That’s what I do with kalamata olives. 😋 Anyway, I thought some sort of concoction of black and green would make a great topping for broiled fish. Tapenade kept coming to mind, but I didn’t know how to make it.olive-tapenade-culinary-craftiness

Never one to shy away from doing any kind of research, I looked it up on Google and found this from Wikipedia:

“Tapenade is a French Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course.

“Olive-based tapenades with anchovies and/or vinegar are ubiquitous in Italian cuisine and are documented in ancient Roman cookbooks dating back thousands of years before the appearance of the French word tapenade, or indeed the French language itself. The earliest known tapenade recipe, Olivarum conditurae, appears in Columella’s De re Rustica, written in the first century AD.

“Tapenade is sometimes confused with New Orleans olive salad, a critical component in the New Orleans sandwich the muffaletta. New Orleans olive salad is more properly called a giardiniera; it does not contain capers and does contain cauliflower, carrots and celery.”

Okay, I don’t like anchovies and had no capers in the pantry so I decided to wing it based on flavors I thought would come together well. You can do the same thing. Work with what you have, tasting as you go until you’ve mixed up something that you don’t want to spit out. 😄Olive Tapenade - Great Topping for Chicken or Fish | Culinary Craftiness

Olive Tapenade

1 cup black olives, chopped
1 cup green olives with or without pimento, chopped
1 can diced tomatoes, drained well, or sun-dried tomatoes
1 tbsp. jarred minced garlic
2 tsp. lemon juice
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. parsley
1/2 tsp. oregano
2-3 light shakes of pepper

Optional:
1 anchovy fillet, finely chopped
1 tablespoon capers
1/4 cup olive oil

6-8 Tilapia or Swai filets or 6 butterflied (or pounded out thin) boneless/skinless chicken breasts

Directions:

Preheat oven to 375°F.

Put all of the tapenade ingredients into a food processor and pulse a few times. Whiz too much, though, and you’ll end up with a more traditional paste-like consistency. Or just run a knife through the olives and tomatoes for a chunkier topping.

Spread a tablespoon or so on each tilapia, swai filet, or chicken breast and bake in the oven for 20 minutes or so, until fish is flaky or the chicken is no longer pink and juices run clear. Internal temp of chicken should be at least 165°.

Serve with Creamy Mashed Cauliflower for a low-carb meal.

This slideshow requires JavaScript.

Olive Tapenade – Great Topping for Fish or Chicken Fillets

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6-8 servings

Olive Tapenade – Great Topping for Fish or Chicken Fillets

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 1 cup black olives, chopped
  • 1 cup green olives with or without pimento, chopped
  • 1 can diced tomatoes, drained well, or sun-dried tomatoes
  • 1 tbsp. jarred minced garlic
  • 2 tsp. lemon juice
  • 1/2 tsp. basil
  • 1/2 tsp. thyme
  • 1/2 tsp. parsley
  • 1/2 tsp. oregano
  • 2-3 light shakes of pepper
  • Optional:
  • 1 anchovy fillet, finely chopped
  • 1 tablespoon capers
  • 1/4 cup olive oil
  • 6-8 Tilapia or Swai filets or 6 butterflied (or pounded out thin) boneless/skinless chicken breasts

Instructions

  1. Preheat oven to 375°F.
  2. Put all of the tapenade ingredients into a food processor and pulse a few times. Whiz too much, though, and you'll end up with a more traditional paste-like consistency. Or just run a knife through the olives and tomatoes for a chunkier topping.
  3. Spread a tablespoon or so on each tilapia, swai filet, or chicken breast and bake in the oven for 20 minutes or so, until fish is flaky or the chicken is no longer pink and juices run clear. Internal temp of chicken should be at least 165°.
https://culinarycraftiness.com/olive-tapenade-great-topping-for-fish-or-chicken-fillets/

Save

Save

Share

Let's talk!

This site uses Akismet to reduce spam. Learn how your comment data is processed.