Tapenade isn’t the prettiest food to look at but it sure packs a flavor punch.  It’s made traditionally with olives, capers, anchovies and olive oil.  Despite containing only a few ingredients, this simple preparation is really flavorful with a salty, briny, even meaty mouthfeel.   Part of the reason it tastes so good is because of it’s umami-rich ingredients.  I recently had the idea of trying to boost the umami flavor even further with the addition of shiitake mushrooms.

Tapenade is much more versatile than it’s traditional use as a spread for hors d’oeuvres. I like to use it top pasta with fresh tomatoes and basil for a simple week night meal. Or use it to as a sandwich topper.  You could even substitute it for dip and serve it with raw veggies.