Easy Artichoke Tapenade Recipe | Easy Tapenade | Life's Ambrosia (2024)

FAQs

How long does homemade tapenade last in the fridge? ›

Any opened jar of store-bought tapenade in the refrigerator should be consumed within two weeks for the best quality. Homemade versions might have a shorter lifespan, usually around seven days, due to the absence of commercial preservatives.

The base ingredients of tapenade are olives and capers. The olives (most commonly black olive) and capers are chopped finely, crushed, or blended. Then olive oil is added gradually until the mixture becomes a paste.

It's traditionally spread on bread, but you can use it in canapés or starters such as crostini or bruschetta, or you can stir a little into pasta dishes or sauces, use it as a marinade for meat and also for adding to casseroles and stews. Roll a spoonful into bread or pizza dough for a savoury boost.

Lastly, always be mindful of the expiration date, especially with store-bought tapenade. In any case, no matter the storage conditions of your olive-based spread, if you ever notice an off smell, mold, or questionable change in texture, it's better to be safe and discard it.

Their irresistible buttery flavor and meaty texture really make them stand out in the olive crowd. But not all Castelvetrano are created equal. In fact, many of the Castelvetrano you come across in grocery store olive bars, on restaurant cheese boards, and in fancy martinis, are imposters.

If you are opposed to olives, a thick pesto would be a good substitute. You could also substitute the olives with another vegetable of your choice, such as peppers.

Rich in antioxidants, including vitamin E and polyphenols, olive tapenade supports your body in fighting inflammation and oxidative stress, guarding against chronic diseases and aging.

INGREDIENTS: Black olives (ferrous sulfate gluconate to stabilize color), green olives, canola oil, olive oil, fresh roasted garlic, capers, red pimientos, mustard, spices.

Now, this recipe could well have been around during Roman times given there vast range of ingredients. Although it is widely considered to be from the French provencal cuisine, hence the name Tapenade, which comes from the word for capers in Provencal which is Tapenos…

They are loved in Southern France but originally come from Italy. While the word and the tradition come from Provence, the first written recording of eating tapenade was made by Italians in the first century AD, and Cato the Elder included a tapenade recipe in his book On Agriculture.

How to make tapenade less salty? ›

Remove to a small bowl and taste. If the tapenade is too salty or too thick for easy spreading, stir in more olive oil and taste again. Add the thyme and grind in some black pepper.

Even once opened, jarred olives will remain fresh for 12 to 18 months, provided they are sealed and stored properly in the fridge. By contrast, olives from the olive bar will only last in the fridge for up to three weeks. Storing olives in brine will help them retain their flavor and prevent quick spoilage.

Those times it's handy to have this olive oil butter sitting in the fridge. It's super easy to make, only three ingredients and will keep in the refrigerator for at least 3 months. Most importantly, it's spreadable straight out of the fridge.

Bertolli spread is perfect to spread over crusty bread, perfect for pan-frying and delicious melted over vegetables. Bertolli is a lighter option as it has 70% less saturated fat than butter. Product life guaranteed for more than 3 weeks.

The good thing about this condiment is that it's going to last you for a while. It can last up to 2 years when properly sealed in a refrigerator.