Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 12, 2010 01:43 AM

What to do with olive tepanade?

I was shopping at Costco yesterday and came across a jar of "Mediterranean Olive Salad" for a killer price. I remember sampling it awhile back and it was pretty good.

Taste-wise it reminds me of olive tepanade like one we had made for muffalettas.

Ingredients are olives, cauliflower, celery, sweet red pepper, carrot, radish and capers in a brine.

Any thoughts on what to do with this besides use it as a straight up dig or spread for sandwiches?

  1. Click to Upload a photo (10 MB limit)
  1. Add near the end of a broiling . Not to soon, so not to burn the olives. Great with fish steaks and either pork or lamb. I also add to broiled sliced eggplant or zucchini . If needed add capers ,celery.onions , etc

    1. i'd blend it (after draining excess liquid) with cream cheese (if it is finely minced, or maybe not so fine...whatever) and then put it on some crackers (like triscuits) to broil. that would make a nice grilled cheese sandwich, too, that cream cheese and tapenade spread.

      or make mini-quiches with that cream cheese crust... for snacks or to go with drinks.

      1. Sounds like the sort of ingredients that would be in something like kabees or torshi - brined veg to eat along with other mezze items.

        3 Replies
        1. re: Harters

          i think it is minced, though. but you raise a tasty point -- i'll bet it would be great with soujouk, or hummus....

          i just thought of something else along that mid-east/med/fusion line: blend some with feta (NOW we are talkin' salty, here) and then stir into some scrambled eggs while they're cooking to just soft. serve on some crispy toast of a good hearty bread. (now i'm getting hungry).

          i'm a sucker for pickled thingies of all sorts.

          1. re: alkapal

            i was also thinking of adding it to whipped feta !! serve scoops of it over cous cous or bulgur, or mix with ricotta and add it to a short curly pasta like campanelle or cavatappi.

            1. re: alkapal

              Ah, I hadnt understood that the OP had meant it had the texture of tapenade. I think it must be the difference between American "salad" and British "salad". I can never get that fixed in my head. Apologies.

          2. We really really love it spooned "as is" over crunchy yummy pork or chicken schnitzels, and siding it with some parmesan polenta and spinach....

            1. Mix with whatever cheese you like, feta or goat, and a bit of sauteed spinach and use it to stuff a pork tenderloin or chicken breast.

              1 Reply