To prepare for this intro, I had Google tell me that the word ‘tapenade’ is derived from the Provençal dialect’s ‘tapéno’, meaning caper. But we’re not using capers in this Singlemade-variation…
I also noticed that the pictures in this post show the Belgian or German colours, instead of the French ones (unintentional, I swear!). 🙂
In the picture you’ll see the tapenade being served on some toasted ciabatta with a tomato salsa, maybe ripping off an Italian bruschetta more.
But, no matter, this tapenade is incredibly scrumptious and that’s all that counts! :-p
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Valerie liked the taste, but thought it was too oily. So I cut down the oil to 4 tablespoons instead of 5! She took it to some friends and scored big! 🙂
Beau had the tapenade for lunch. She was amazed at how easy it was! She used a food processor, so it came out really smooth. Next time she’ll use an immersion blender, ’cause she likes it chunky.’ 🙂
Tip: Beau served it with pumpkin crackers and sweet homegrown cherry tomatoes. Delicious!
Carine’s a big fan as well! But she thinks it’s more of a summery dish. 🙂
Carine’s tip: if you’re serving it on bread, rub some garlic on there first!
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of email@example.com!
Have fun cooking and… bon appétit! 🙂