There was plenty of black olive tapanade left over from the 4th of July, so it has found a way to spice up a few more meals.
Tavern ham and aged Swiss pannini with some black olive tapanade...
But where it really came through was in a modified recipe from Gourmet Magazine (recipe unavailable online) that calls for mahi-mahi with an olive tapanade vinaigrette. I roasted salmon and portabello mushrooms, served them over toasted pine nut couscous and topped them with the vinaigrette. It was very tasty... with the mushrooms stealing the show!
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