Venetian Mix for Olive Tapenades
The subtle layers of flavor in our Venetian for Olive Tapenade Mix combine to set this home-made olive tapenade leagues apart from the sameness found in bottled tapenades. You pick the olives; use whatever suites your taste or occasion. Kalamata olives are pictured. Make it tame or spicy, to your taste! Serve tapenade with crackers or baguette slices. It’s quick and easy - just the thing to get dinner or parties off to a great start. And it keeps practically forever.
OTHER WAYS TO USE THIS DELICIOUS MIX FOR:
Mixed Olives: Great for a spread on baguette slices. Venetian Mixed Olive Tapenade pictured with a mix of green & black olives and oil packed sun dried tomatoes.
With Olives, Figs and Goat Cheese: Mix kalamata olives with dried figs and serve with goat cheese rounds to spread on crackers or baguette slices (pictured) - just beyond belief! This is a total show stopper as the appetizer for an elegant party. See RECIPES for Venetian Tapenade with Figs and Goat Cheese directions.
Pasta Topping: Venetian Olive Tapenade is delicious as a quick topping for pastas (pictured with kalamata olives and shaved Pecorino Romano cheese). As simple as this is, it makes a beautifully understated, elegant meal.
Pizza Topping: Dab tapenade on heat-&-serve pizzas to take them to a whole new level.
Olive Aioli or Salad Dressing: Mix prepared tapenade with mayonnaise for Venetian Olive Aioli (great spread for Mediterranean sandwiches), or mayo and buttermilk for a lovely salad dressing. For an Italian Olive vinaigrette, add 1/2 C prepared tapenade to 1/3 C balsamic or red wine vinegar and 1 tablespoon of Dijon mustard; use on tossed salads or greens and on sandwiches made with crusty bread.
Makes 3-4 cups using olives only.
No Gluten. No preservatives added.
Ingredients: Granulated garlic, minced garlic, spices.
Allergen Info: Some ingredients packaged on equipment that also packages peanuts and tree nuts.