So I saw a recipe on my flipboard app the other day and thought that the topping to the dish sounded really good. Like a salsa mixed with a tapenade. So did a bit of searching and found out that the olive, tomato, caper mix is a fairly common mix under Mediterranean cuisine.  Sometimes served warm over fish.

So while grocery shopping today, I did manage to pick up some great looking basa fillets, I wanted the salty sounding concoction with chicken. I think I may save the basa for some green curry instead.

I kept my tapinade quite chunky, but if you like a smoother texture, you could always pulse in a food processor until its to your liking.


Tomato, Olive, Caper Tapenade


  • 1 tsp extra-virgin olive oil divided
  • 1 tbsp minced shallot
  • 1 tsp minced garlic
  • 1 c halved cherry tomatoes
  • 1/2 c chopped calamata olives
  • 2 tbsp capers chopped
  • 4-5 leaves of basil chopped small
  • Juice of 1 lemon
  • Salt to taste though may not need any due to capers and olives


  • Heat oil in skillet
  • Add shallot and cook until soft (approx 20 seconds)
  • Add tomatoes and garlic and cook, stirring, until softened, about 1 1/2 minutes.
  • Add olives and capers; cook, stirring, for 30 seconds more.
  • Stir in basil and lemon juice.
  • Salt to taste.
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