Capers tarragon tapenade in a yellow bowl.

Remarkable Olive Tapenade With Tarragon

Olive tapenade with tarragon is one of those quick, flavorful condiments that can instantly elevate even the simplest dishes. Honestly, in my house, it’s so good we call it “bowl-licking good!” With just a little effort, it adds a punch of flavor that takes humble ingredients and makes them truly remarkable.

Young Cabbage Capers Tarragon Tapenade 16P 7 1

Why I love these?

I love this because it is not only easy to make, but it uses one of my favorite herbs—tarragon. The delicate sweetness of tarragon pairs beautifully with the briny bite of capers and olives, creating a distinctive and unforgettable taste experience.

  • Plant Based: Completely vegan, this tapenade is a versatile, delicious option for any plant-based meal.
  • Quick and Flavor-Packed: In less than 5 minutes, this tapenade transforms even the most basic vegetable dishes into something extraordinary.
  • Effortlessly Bold Flavor: This tapenade is simple to prepare yet delivers an explosion of flavor with just a few key ingredients.

Grocery and Pantry List

Ingredients for making tapenade.
  • Green olives: Opt for mild-flavored green olives when preparing this recipe. The olives serve as a base for the tapenade, acting as a canvas to showcase the vibrant flavors of capers and tarragon.
  • Capers: You will only need a tablespoon or so for this recipe. Capers and tarragon complement each other in this recipe.
  • Tarragon: You will need fresh tarragon for the best result. Use the tender shoots and leaves.
  • Olive oil: Use a good quality olive oil.
  • Seasoning: Freshly cracked black pepper and chili flakes are good seasoning option.
  • Salt: The salt is optional since both olives and capers have enough salt to season the whole dish.

Time Required:

  • 5 minutes: To prepare the tapenade

Special Tools to Use:

  • Food Processor or knife

Make Caper-Olive Tapenade

Chopping the capers, olives and herbs

Strip the tarragon leaves by holding the stem and gently pulling downward, then pinch off the tender top leaves. In a food processor, chop the, lemon zest, olives and capers. For a chunkier texture, gradually add the olives and pulse briefly rather than running the processor continuously. Finely chop both the tarragon and parsley leaves or just pulse a few time in the food processor.

Transfer into a small bowl, and add the lemon juice, and olive oil. Season with chili flakes, black pepper, and salt to taste. Stir everything together until well mixed.

What goes well with this

It pairs beautifully with smoked salmon or on the lighter side Charred cabbage. For a heartier meal, serve alongside roasted meats to complement the rich flavors and create a well-rounded plate.

  • Serve with roasted vegetables, pork and chicken
  • Serve alongside salmon or trout
  • Use the tapenade on other roasted or steamed vegetables
  • Put a dollop of tapenade on a salad
  • The tapenade can be serve with bread, pizza, or homemade gnocco fritto crackers.

Tips and Wisdom from Cafe Osharak

  • It is best to prepare and use the tapenade on the same day. Although it can be stored and used for several days, the tarragon flavor becomes more pronounced over time, and the parsley and tarragon lose their vibrant green color.
  • Taste the tapenade before adding salt, as both olives and capers are already salty and may provide sufficient seasoning.

More Recipes To Try From Cafe Osharak

If you are a tarragon fan try another staple condiment Tarragon Almond Pesto that is easy to make.

Remarkable Olive Tapenade With Tarragon

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Capers tarragon tapenade in a yellow bowl.
Prep Time:5 minutes
Course
Appetizer
|
Condiment
Cuisine
Mediterranean

Ingredients

  • 2 cups green olives
  • ¼ cup tarragon fresh leaves
  • 1 tablespoons capers
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1/2 teaspoon chili flakes optional

Instructions

  • Strip the tarragon leaves from the stems by holding the stem at the top and pulling downward. Be sure to pinch off the tender top leaves as well.
  • Finely chop the tarragon leaves.
  • In a food processor, roughly chop the olives and capers. For a chunkier texture, add the olives gradually and pulse a few times, rather than blending continuously.
  • In a small bowl, mix together the chopped olives, capers, tarragon, lemon zest, lemon juice, and olive oil.

Nutrition

Calories: 141kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Sodium: 784mg | Potassium: 100mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 334IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg
Servings: 6
Calories: 141kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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