Five ways to use it
Provençal roast chicken: Spread 1 tbsp of any tapenade under the skin of bone-in, skin-on chicken breasts. Arrange on a baking sheet. Brush with oil. Season with salt and fresh pepper. Roast at 350F for 40 min.
Simple pasta supper: Toss 250 g cooked tagliatelle with 1/2 cupSun-Dried-Tomato Tapenade. Sprinkle withfresh oregano.
Crunchy crostini snacks: Slice a baguette into 1/4-in. slices and brush with olive oil. Broil until golden, flipping halfway through, 1 min. Spread with any tapenade.
Bocconcini bites: Toss mini bocconcini with Black Olive Tapenade. Serve with toothpicks for a quickhors d’oeuvre at your next party.
Savoury grilled steak: Season a 1.5-kg flank steak with salt andfresh pepper. Oil grill, then barbecue on medium-high, 4 to 6 min per side formedium-rare. Let steak stand 5 min. Spoonany tapenade over grilled steak. Servewith a side salad.
Switch it up
Three variations to suit every taste!
1. Green Olive Tapenade
Omit black olives. Replace with 1 cup pitted green olives. Continue with recipe.
2. Sun-Dried-Tomato Tapenade
Omit black olives, parsley and thyme. Replace with1 cup sun-dried tomatoes and 1/4 cup basil leaves. Continue with recipe.
3. Pimento Tapenade
Omit black olives. Replace with 1/2 cup chopped roasted red peppers and 1/2 cup pitted green olives.
Carbohydrates 1 g
Fat 6 g
Sodium 393 mg