The following are just some of the recipes we use with our Tapenades and Tapas. Traditionally tapenades were applied simply to bread or as an appetizer. It's great with fish, meat or over vegetables. Dress up rice , pasta, quinoa or cous cous. Feel free to send us your ideas and we will publish them here!


Tapenade Pizza

Yield: 4 servings
Prep Time: 10 minutes 
Cooking Time: 35 minutes
1/2 cup Cook’s Black Mission Fig Tapenade or your choice of flavour 
5 tomatoes 
Assorted Veggies 
1 pizza shell 
Basil Sauce (recipe is below)
2 cups Goat Cheese 

Basil Sauce: 
2 Tablespoons olive oil 
10 leaves of fresh basil or 3 tsp of dried basil 
1/4 cup parmesan cheese. 

Preheat oven to 350 Spread Tapenade over bottom of shell. Add sliced Tomatoes and veggies over top of Tapenade. Spread Basil Sauce over top of veggies. Sprinkle with grated cheese, and cook in oven for 35 minutes. Enjoy!


EGGPLANT ROLLS - Slice an eggplant ¼ lengthwise. Place on parchment bake 400 - 25 min turning once, until softened & golden, let cool. Combine 10oz (280g) goat cheese with ¼ cup tapenade/tapas. Cut eggplant in ½; place 1 tbsp. of mixture at largest end and roll up. Close with toothpick place seam side down. Cover and Refrigerate, serve chilled.

PROSCIUTTO WRAPPED ASPARAGUS - Heat oven to 450 - trim 1’ bottom of 16 pcs asparagus. Wrap asparagus with prosciutto starting with fatty stripe on bottom and spiral upwards. Line pan with foil, smear with olive oil. Bake for 15min turning every 5 min until asparagus is tender and prosciutto is crisp. Serve with balsamic fig or caramelized rhubarb. Smoked Salmon is also used as a wrap.

SPICY TORTILLA - Cook 1lb new baby potato; drain let cool and slice to 1/8” thickness. Slightly brown 2 sliced onions in a non-stick fry pan. Wipe out fry pan, add olive oil to coat bottom; add ½ sliced potato layer, next layer onion; 2 tbsp. tapenade/tapas layered; lastly top off with a layer of potato. Blend 8 eggs together and pour into pan to cover. Cook on low heat 20 min, check doneness by taking a spatula and pressing slightly. Let cool 15 min invert on to plate and back again to serving dish. Cut into bite sized appetizers.

COCONUT SHRIMP/CHICKEN - Oven 400. Beat 2 egg whites until stiff; Dip 1lb jumbo shrimp in 2 tbsp. cornstarch next egg white ending with 2 tbsp. sweetened flaked coconut. Place on parchment cookie sheet. Bake 15 min-golden. Serve with bowl of tapas dip.

BRUSCHETTA– French bread cut 1”thick. Under broiler toast one side of bread. Turn over brush untoasted side with olive oil. Layer with brie or cheese of choice.  Broil for 2-3 min. Top off with choice of Tapenade or Tapas.

SALMON ROLLUPS - Spread 1/4 cup of cream cheese on 1 Lg Tortilla. Spread in one straight line one flavour of Tapenade.     Next place salmon in next straight line. Spread another line of Tapenade/Tapas. (don’t  make it wet). Grab end closest to you and roll tightly, near the end brush with water to paste it onto itself. Cut in angle to serve.

CHERRY TOMATOES– Sharp knife cut a circle at the top remove the core & some seeds. Stuff each ¼ tsp of tapenade/tapas; finish with crumbled feta. Place a small x in bottom to help stand up.

QUINOA MEATBALLS - Add together 2 cups cooked quinoa, ¾ cup mashed potato, 1 cup of cooked finely chopped baby spinach, 2 tbsp. of tapenade/tapas, 1 lightly beaten egg and 1/2 cup of Parmesan cheese or other similar.  Form into walnut-size balls, arrange on parchment baking sheet. Bake @ 400 - 15 min per side until golden & firm. Serve with a bowl of tapenade/tapas for dipping.

PUFF PASTRY NIBBLES - Fill triangles and rounds of puff pastry thawed with various cheese and tapenade or tapas.

Fold brush with oil; bake 425 for 8-10 min.

CUCUMBER-ZUCCHINI BITES - cut into ¼ “rounds. Top each with ½ tsp tapenade/tapas; next crumbled feta topping off with basil.

PARTY PINWHEELS - Unroll 1 tube of crescent dough into 2 long rectangles. Seal all seams. Spread 1/2 cup of tapenade or tapas with 1/4 cup parmesan cheese or feta. Roll each rectangle up like a jelly-roll starting with the short side. Cut each roll into 10 equal slices. Place cut side down 2 inches apart on ungreased bake pans. Bake 400 for 8-10 min.

GOAT CHEESE PITA- Warm pita -cut like a pizza. Place slab of goat cheese on plate. Pour Tapenade/ Tapas over top. Serve

MINI ZUCCHINI PIZZA - cut slices ¼” thick; oil both sides. Broil for 2 min on each side; top with tapenade/tapas and a little cheese. Back under the broiler for about 2min….be careful not to burn!

ENDIVE PARTY TAPAS- 2 heads of endive leaves, mix 1/2 cup blend of mayo/sour cream with1 tbsp.   tapenade. To that add 1/2 pound of cooked shrimp or tuna, scallop, chicken. Spoon 1-3 tsp onto each endive leaf. Garnish with choice

CHEESY CHEESE BALL - Beat together ½ cup cream cheese & 8oz sour cream; blend in 2 cups of Swiss;   2 cups of cheddar; 2 tbsp. tapenade/tapas and 5 slices crumbled crispy bacon and ¼ cup of nuts (walnuts). Cover and chill. Turn onto wax paper and shape into 1 large or 2 small ball. Roll into ¼ cup of crushed nuts and (5 slices crumbled) bacon pieces