Friday, February 4, 2011

Olive and Tomato Tapenade- Tomato Bowl 2011

I love olive tapenade. I work part time at a restaurant that makes the yummiest tapenade. We use to have an appetizer on the menu called olive bread, and it was one of my very favorite things. I wasn't sure exactly how to make the tapenade but this is my shot at it, and I think it turned out great. Next time I might put the olives in the food processor to get the tapenade a little finer. The addition of tomatoes is really nice, and it is hard to beat fresh mozzarella. The left overs are a great addition to a sandwich, or mixed with a little cream cheese for a veggie dip. Enjoy!
2/3 cup chopped green olives
1 small can of chopped black olives
1/2 cup chopped kalmata olives
1/3 Red Gold petite diced tomatoes
8 oz fresh mozzarella
Ciabatta baguette, sliced

Mix olives and tomatoes together in a small bowl. Allow olive mixture to chill in the fridge for about 1 1/2-2 hours.

Pre-heat oven to 400 degrees. Remove olive mixture from fridge, and top each bread slice with a generous spoonful. Top with a small slice of mozzarella cheese. Arrange bread on a baking sheet and bake till cheese has completely melted (about 15-20 minutes).


  1. Nice. Olives and mozzarella (along with feta, some kind of sea food and mushrooms) is the kind of pizza I make or order.
    The kalmata olives I normally stay away from, but essential to a tapenade, yes?
    Simple, looks delicious. Well done.
    Do you ever coat something like that with olive oil or too much?

  2. I didn't use any olive oil because I thought the olives would be enough. I think it would have worked wth olive oil too, and I might try adding some if I use a food processor. You can totally play around with the types and amounts of olives you use! :)