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The Summer Dip Everyone Will Love (ready in 5 minutes)
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The Summer Dip Everyone Will Love (ready in 5 minutes)

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Flavorsome olive and tomato dip to serve with grilled meat, fish or toasted bread
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21 Comments

  2. @platonicdescartes

    I make a similar red tapenade, but I use a small amount (basically 1 small fillet) of anchovies. That way I don't have to add any salt and get a punch of umami. The only disadvantage is that you can't make a ton of it ahead, it needs to be eaten within a few days, even with refrigeration.

  5. @redleader

    I have tried to make a/an "red' tapanade for years!! So glad I subscribe to your channel. Thanks

  12. @revel8n387

    Be careful – love stories are created around sharing piquant dishes such as this. Trust me, I know…

  15. @pietbliksem

    I also make a green tapenade with roughly the same ingredients, but with freshly toasted almonds instead of the tomato, and with some red chilli (mild) flakes and smoky paprika ( just a touch) for seasoning. This also depends heavily on the quality and proportions of the ingredients and looks and tastes beautiful paired with the classic black. I love this kind of food for easy casual entertaining and it always goes brilliantly with wine and aperitifs. In my reading I've discovered that 'Tapenade' is derived from the Provençal word for caper 'Tapeno', and was struck with the linguistic similarity with Spanish 'Tapas'. Please correct me if my assumptions are incorrect, as I'm a South African of French Huguenot extraction, and my French is limited to cooking terminology, and my Provençal sadly not up to the appreciation of Frederic Mistral. I've read him in translation, but of course for poetry that is less than ideal. The food and sentiments of Provence are definitely up my alley, though!

  16. @user-bf3pc2qd9s

    Avoid the sun dried tomatoes packed in sunflower oil and try for the olive oil version. Those in the comments querying the ingredients…you can always vary according to your taste. Me, I'm using anchovy. Sorry, Chef x

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