Sunday, February 20, 2011

tapenade with red wine

My wife came up with an idea for date night. She wanted to cook a spaghetti squash and top it with tapenade. I myself love tapenade and have made it several times, so she asked me if I would make the tapenade for her.

Tapenade is traditionally and olive based dish with capers, anchovies, and olive oil. I am a big fan of capers but not such a big fan of anchovies. I usually substitute portobello mushrooms for the fish. Though this night we were out of shrums so I used a bit of chopped roasted red pepper. Tapenade is also traditionally finely chopped or pureed, but I like mine chunky.

Spencer's Chunky Tapenade with Red Wine

2/3-1 cup coarsely chopped olives (I combined Italian, black, and green olives)
2 tbsp capers (I don't chop them, but you could)
1/4 cup chopped roasted red pepper
1 tbsp olive oil
1/3 cup red wine
1 tsp dried oregano
1 tsp cavenders greek seasoning
1 tsp onion powder
black pepper to taste (no salt in this, the olives and capers got you covered)
1 tbsp goat cheese (optional)

Heat a skillet to medium heat and add olive oil. Then add in the olives and red pepper, allow to cook in the oil for 2 minutes. Then add the capers with just a bit of the juice for flavor. Follow this with the wine and cook until the wine is reduced (roughly 7-10 minutes). Place on warm spaghetti squash, top with goat cheese and dig in. Tapenade is also great with crackers or pita bread, or really anything you can come up with!


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  1. Looks so good. I am learning to like olives and I now see how they can bring such good flavor to dishes. Thanks for linking this to My Meatless Mondays.

  2. looks good spence! can you come give mark some cooking lessons? :)

  3. Mmh...this looks delicious! Love olives and oregano...yummy! xxx

  4. Well, you got my attention with the red wine and the rest of the recipe sounds great too! I love intense flavor combinations like this- it's a bonus that everything is healthy also!

  5. This one looks absolutely delicious! I would love to try it with pita bread!

  6. This looks lovely, would be great with pitta .

  7. This is a great idea for topping spaghetti squash, which I usually get in a red sauce rut with.

  8. I like your subs for anchovies. The dish looks great! Miriam@Meatless Meals For Meat Eaters

  9. That looks fantastic. Great substitution. I am not big fan of anchovies either, but love Portobellos