Tapenada is a Provençal name for a dish consisting of puréed or finely chopped olives, capers, and anchovies. Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as a spread on bread, and sometimes used to stuff poultry for the main course.
The base ingredients of tapenade are olives and capers. The olives (most commonly black olive) and capers are chopped finely, crushed, or blended. Then olive oil is added gradually until the mixture becomes a paste. In various regions, tapenade is often flavored differently, with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy.
Whenever I attend social gatherings and events I always notice a platter of mostly olive Tapenade which is an easy accompaniment that works well as an appetizer or cheese board component. So I decided to have my own twist and enjoy it with my family using CDO Highlands Corned Beef made with 100% Pure Beef, Hindi Malitid, Hindi Masebo. Not only is tapenade really flavorful and delicious, but it takes just 5-10 minutes to prepare, keeps well, and is very flexible in accommodating different types of olives and ingredients as you like.
HOW TO PREPARE:
𝐃𝐑𝐀𝐈𝐍: 2 cans of Highlands Corned Beef 100% Pure Beef, Hindi Malitid, Hindi Masebo, and 65 pesos only (150g), set aside
𝐂𝐇𝐎𝐏: 2 cloves garlic, 1/2 cup pitted black olives, 1/2 cup pitted green olives, and 1 tablespoon capers, and then
𝐌𝐈𝐗: These ingredients in a bowl
𝐀𝐃𝐃: 2 tablespoons olive and 1 tablespoon pesto sauce
𝐒𝐐𝐔𝐄𝐄𝐙𝐄: Half a lemon into a bowl
𝐒𝐄𝐑𝐕𝐄: With crackers or nacho chips, Enjoy!
Note: Store leftovers in the refrigerator for up to 2 weeks.
The good thing about this recipe is that you don't need to cook it, and it's healthy at the same time you can make it and eat it any time of the day.
The base ingredients of tapenade are olives and capers. The olives (most commonly black olive) and capers are chopped finely, crushed, or blended. Then olive oil is added gradually until the mixture becomes a paste. In various regions, tapenade is often flavored differently, with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy.
Whenever I attend social gatherings and events I always notice a platter of mostly olive Tapenade which is an easy accompaniment that works well as an appetizer or cheese board component. So I decided to have my own twist and enjoy it with my family using CDO Highlands Corned Beef made with 100% Pure Beef, Hindi Malitid, Hindi Masebo. Not only is tapenade really flavorful and delicious, but it takes just 5-10 minutes to prepare, keeps well, and is very flexible in accommodating different types of olives and ingredients as you like.
HOW TO PREPARE:
𝐃𝐑𝐀𝐈𝐍: 2 cans of Highlands Corned Beef 100% Pure Beef, Hindi Malitid, Hindi Masebo, and 65 pesos only (150g), set aside
𝐂𝐇𝐎𝐏: 2 cloves garlic, 1/2 cup pitted black olives, 1/2 cup pitted green olives, and 1 tablespoon capers, and then
𝐌𝐈𝐗: These ingredients in a bowl
𝐀𝐃𝐃: 2 tablespoons olive and 1 tablespoon pesto sauce
𝐒𝐐𝐔𝐄𝐄𝐙𝐄: Half a lemon into a bowl
𝐒𝐄𝐑𝐕𝐄: With crackers or nacho chips, Enjoy!
Note: Store leftovers in the refrigerator for up to 2 weeks.
The good thing about this recipe is that you don't need to cook it, and it's healthy at the same time you can make it and eat it any time of the day.
Paminsan-minsan magpakasossy din tayo in a simple way, kaya I created my homemade Highlands Cornedbeef Tapenade. I Love that Highlands Corned Beef is 100% Pure Beef, Hindi Malitid, Hindi Masebo, and 65 pesos only (150g).
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