Best Caper Tapenade Recipes

GREEN-OLIVE AND CAPER TAPENADE

Steps:

• In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)

GREEN-OLIVE AND CAPER TAPENADE

Steps:

• Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.

TOMATO CAPER TAPENADE

Steps:

• Process all the ingredients until smooth.
• Spoon into hot sterilised jar and seal jar immediately.
• N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.

ROASTED COD WITH WARM TOMATO-OLIVE-CAPER TAPENADE

Steps:

• Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet. Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.

CAPER TAPENADE

Steps:

• Combine all ingredients in a bowl. Spoon into an airtight container. Tapenade can be refrigerated up to 1 week.

TOMATO-OLIVE-CAPER TAPENADE

Steps:

• Heat oil in skillet over medium heat. Add the shallot and cook until begins to soften.
• Add the tomatoes and cook, stirring until soft. Add olives and capers and cook for 30 seconds more.
• Stir in oregano and vinegar and remove from heat. Spoon over fish (or chicken or pork).