Beet Carrot Tapenade

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.

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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 was originally published in the September 2025 issue of alive magazine.


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