Tapenade is an olive-based spread or dip hailing from the Provence region in France. It’s bold, zippy, briny, and salty. It can wear many hats, including being made with the season’s plentiful beets and carrots. Whisk a couple dollops of tapenade into a vinaigrette, use as a fanciful sandwich spread, serve as part of a picnic charcuterie, or fold into bean salads.
Star jars
Classic glass canning jars with two-piece screw-top lids are great to use for various preserves. For items like pickles, tapenades, and chutneys that will only be refrigerated or frozen for short-term storage, it’s also possible to reuse glass pasta sauce, jam, and nut butter jars if they have been thoroughly cleaned. Beautiful looking latch-style jars are also acceptable for this use.
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This recipe originally appeared on alive.com as “Beet Carrot Tapenade.”
- 1 lb red beets cut into 1 inch pieces
- 1 lb carrots cut into 1 inch pieces
- 2 tsp grapeseed or extra-virgin olive oil
- 3/4 cup pitted Kalamata, Niçoise, or Castelvetrano olives
- 1 cup parsley
- 2 Tbsp fresh thyme
- 2 garlic cloves peeled and chopped
- 2 Tbsp capers
- Juice of 1 lemon
- 1/2 tsp salt
- 2 Tbsp extra-virgin olive oil
- Heat oven to 400 F. Toss beets and carrots with oil. Spread out on rimmed baking sheet and roast in oven for 45 minutes, stirring once halfway through cooking.
- Remove vegetables from oven and let cool for several minutes. In food processor container, place beets, carrots, olives, parsley, thyme, garlic, capers, lemon juice, and salt; pulse several times into coarse purée. Wipe down sides of bowl, if needed, during processing.
- Place mixture in 3 - 1 cup jars or 2 - 2 cup jars (see tip) and drizzle olive oil over top of each. Seal shut and refrigerate; keep for up to 6 weeks in fridge or 3 months in freezer.
