Grilled Garlic Scapes In Tapenade – a delicious recipe with kalamata olives, green olives, capers, anchovy, parsley, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a food processor, blend together olives, capers, anchovies, parsley, 1/2 cup olive oil and pepper until a rough paste forms.
2
Coat garlic scapes in oil and grill over high heat on a barbecue or heavy grill pan. Turn scapes after a minute and cook until they have begun to wilt and are well charred. Scapes can be quite woody and they should be cooked well; make sure to test a bit of scape from the thick end of the stalk for doneness.
3
Serving: these scapes are wonderful served on their own as a side dish with grilled meat or fish. They are also great roughly chopped and tossed into hot pasta, with a spoonful or two of pasta cooking water to thin the tapenade slightly. I also like to make little tartines or crostini out of the olivey scapes by spreading goat cheese on a crusty slice of bread or cracker and topping it with a mound of chopped tapenade scapes.
344
kcal
Calories
30
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup kalamata olives, 1/2 cup green olives, 2 tablespoons capers, 2 anchovy fillets, and more.
Yes, Grilled Garlic Scapes In Tapenade falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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