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

FAQs

How do you use leftover tapenade? ›

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.

Place artichoke hearts in a food processor and process until smooth. Process cream cheese, Parmesan cheese, mayonnaise, garlic, and dill with artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan. Bake in the preheated oven until bubbly and lightly brown, 10 to 15 minutes.

Serving suggestion: Serve tapenade with pita chips, crostini, crackers, or chunks of sturdy bread. This olive spread is also delicious on top of deviled eggs; just add small dollops and watch them disappear. It's also perfect served with goat cheese.

Together with garlic, a natural immune booster, and olive oil, which further enhances heart health and aids in nutrient absorption, olive tapenade becomes a powerhouse of nutrition.

Any opened jar of store-bought tapenade in the refrigerator should be consumed within two weeks for the best quality.

Being especially rich in fiber, artichokes can slow our digestion down, producing gases. This can make people who are prone to gas and flatulence feel worse.

The custom of consuming artichokes originated precisely in the Jewish ghetto of Rome between 1555 and 1870, traditionally prepared for Pesach, the Jewish Passover, a theory justified by the seasonality of the vegetable, which sees its peak growth period in spring.

When preparing an artichoke, discard the center "choke" (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook. That's when all the fun begins!

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

Are black or green olives healthier? ›

Black olives are ripe when harvested, while green olives are unripe. In terms of nutrition: Green olives tend to have more sodium, calories, fat, and vitamin E than black olives. Black olives tend to be higher in iron than green olives.

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.

However, nowadays, tapenade doesn't just mean olive spread - through the years, it has almost become an umbrella term for a wide variety of pates, mostly made of different types of vegetables. From tomato to mushroom and even eggplant tapenade, there is no end to all the decadent pastes you can make!

I almost always end up using the remaining half lemon, and I always stir in more olive oil by the tablespoon until the mixture both looks and tastes right. Store olive tapenade in the refrigerator for 1 week. Bring to room temperature before serving.

Yes – absolutely! Simply add your leftover homemade tapenade to an ice cube tray covered in cling film and freeze. Once frozen, you can transfer the cubes to a freezer bag. To use, simply defrost a few cubes overnight in the fridge.

Crispy bruschetta For a summery bruschetta, crush black olives and cherry tomatoes, and spread onto toasted ciabatta rubbed with garlic. Top with peppery rocket leaves, drizzle with oil and season. Simple chicken dish Make a marinade with sliced olives, balsamic vinegar, olive oil and seasoning.

Benecol Buttery taste spread and Olive spread and yogurts are great to use in baking and can be easily 'switched' into your favourite heart healthy recipes. If you're looking for some recipe inspiration, check out our heart healthy recipe pages for some breakfast, dinner, lunch and quick snacks ideas.

Pesto ,Pistau, is very similar to genoese Pesto, while Tapenade is a sauce (dip, made by, olives, capers, anchovies, mustard, and various other ingredients. grinded to be a paste.