Tapenade is a delightful, flavorful mix originating in the Mediterranean, but by using Norwegian herbs, we elevate this classic to new heights! When I serve this at a Norwegian cold buffet, it always becomes a highlight. The salty depth from the olives and anchovies is perfectly balanced with the freshness of parsley, chives, and dill.
This recipe is ideal for both everyday and festive occasions. With a quick preparation time, you can easily impress your guests without spending the whole day in the kitchen. On busy days, you can make this tapenade the day before – it tastes even better as the flavors meld overnight.
Wondering what to serve with the tapenade? You can’t go wrong with some fresh bread or crisp crackers. It’s also lovely with something sour, like pickled cucumbers or capers on the side.
Variants & Tips
- You can vary the tapenade by substituting black olives with green ones or adding chili for an extra kick.
Serving Suggestions
- Place the tapenade on a Norwegian cold buffet for May 17th.
- Serve with fresh bread, which can be baked using recipes from the best baking recipes.
Frequently Asked Questions
Can the tapenade be frozen for later use?
It is possible to freeze tapenade, but it might lose some of its fresh flavor. For best results, store it in the fridge for up to a week.
What can I use if I don’t have anchovy fillets?
If you don’t have anchovies, you can try using a small piece of pickled herring to get that salty umami flavor.
Is it necessary to use all the suggested herbs?
No, you can make tapenade with any combination of herbs you have available, but parsley provides a good base.
Are there alternatives for those who don’t eat garlic?
Though garlic is a central flavor in tapenade, you can try using a little finely chopped onion for a milder version.
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