Olive Tomato Tapenade
Tapenade has its origins in the south of France and usually consists of finely chopped olives, capers, anchovies, and extra virgin olive oil. In Provence, tapenade is spread on thin toast or bread and is consumed as a light snack or hors d’œuvre.
Our black olive and tomato tapenade recipe is a variation of our standard tomato bruschetta or crostini dish. You can also use our olive tomato tapenade recipe as a topping for a simple piece of grilled fish or chicken.
- 3-4 medium sized and finely diced ripe tomatoes (Roma, Plum, or San Marzano varieties are best)
- ¼ to ½ of a medium sized red onion, finely diced
- 3-4 tablespoons of extra virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- Dried oregano to taste
- 4-5 leaves of finely chopped basil
- Handful of black olives that have been de pitted and finely diced (we like to use Taggiasca olives)
- Finely mince all of the above ingredients and mix well in a bowl.
- Season with Kosher salt, freshly ground black pepper, and dried oregano.
- Serve on toasted bread or alongside a piece of roasted fish or chicken.