Olive Tapenade suggestions
What do you do with black olive tapenade? I usually just spread it on a sandwich with roast beef and mayo on the other side. Any other ideas? I'm sure there must be plenty of other uses I just don't know about.
So many options, so little time.
It's good on pizza, as a sub for the tomato sauce. Just make sure you cut down on the salty toppings or else it'll be inedible.
You can take some bread dough, roll it out, spread the tapenade on there, roll it back into loaf shape and bake. Voilà - olive swirl bread.
Combine with mild unripened cheese (ie, tuma) as a filling for phyllo pastries.
Put a dollop on cucumber slices or inside halved cherry tomatoes for hors-d'oeuvres.
Mixed with butter as a vegetable topping (this is really good with asparagus or artichokes).
As someone else mentioned, it's also great as a salad dressing - I like it with a simple tomato and onion salad, sometimes with arugula.
I use it in a filling "pantry pasta" when I'm out of veggies on a weeknight. Heat a bit of oil in a skillet, add finely chopped onions and pinch of dried thyme. After a few minutes when onion is translucent and starting to color, add some minced garlic, slivered sun-dried tomatoes, olive tapenade and chilli flakes. Saute 2-3 minutes. Cook your favorite small pasta shape - elbows, orchiette or similar. Add some canned chickpeas to the skillet and warm through. Toast some walnuts, chop coarsely, set aside. Wash, pat dry and finely chop italian parsley or cilantro, set aside. When chickpeas are warmed through, add drained cooked pasta to the skillet and a little bit of pasta cooking water. Season to taste with salt and fresh ground black pepper. Adjust amount of "sauce" by adding more pasta cooking water. Top with freshly grated parmigiano, cilantro/parsley and toasted walnuts. Serve right away.