I’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.
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. 😄
Serve with Creamy Mashed Cauliflower for a low-carb meal.
Created by Melissa Woolard | Culinary Craftiness
- 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
- 1 anchovy fillet, finely chopped
- 1 tablespoon capers
- 1/4 cup olive oil
- 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°.
In addition to this topping that’s great on fish or chicken, so is “blackening” it. Blacken is the look, not the taste! This confuses a lot of people and so too had me puzzled for many years. Why would anyone want to eat something that tastes burned? But that’s not was Blackened is! Trust me, you’re going to love the explosion of flavor this mixture of herbs and spices brings to meat and seafood.