Olive tapenade is a condiment that packs a punch, made from flavorful, umami-rich olives, capers, and anchovies. It’s a great partner with fish. Spread it on fish steaks or fillets before baking, or add near the end when broiling (to avoid burning). scunge also uses it with broiled pork, lamb, and sliced eggplant and zucchini. vstock mixes olive tapenade with feta or goat cheese and sautéed spinach, then uses the mixture to stuff pork tenderloin or chicken breast.

rcallner likes tapenade spread on pizza topped with veggies; BernalKC concurs that used sparingly, it “really kicks up the veggie flavors.” JennyHunter likes it in egg salad.

Discuss: What to do with olive tapenade?

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