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