Mixed Olive Tapenade comes together so easily. Use it as a starter or sprinkle on top of a main course for extra flavor.

I love olives. A trip to the grocery store olive bar is like a treat for myself and my 8-year-old. We are both totally addicted and just can’t stop eating them! So when it was time to have a big family dinner for this not so little guy’s 8^th birthday, olives were the top of the menu.

I was specifically told not to make Indian food. “I want Italian! Spaghetti!” I rolled my eyes knowing that none of the adults were into spaghetti. His request was for spaghetti, spinach artichoke dip, bruschetta and olives!

So I went with it. The adults got this awesome baked eggplant parmesan and it was all good. For the olives, I made this delicious mixed olive tapenade. The best part about it was that I didn’t need to use a single brain cell to menu plan.

How to Make Olive Tapenade

This olive tapenade is made with no anchovies, so it's completely vegan.

I promise this recipe is almost just as easy as dumping a bunch of whole olives into a bowl. You can still have all the fun of picking out your olives at the olive bar.

I don’t know about you, but I love trying every variety. I also happened to come across these cute little sweety drop peppers this time. I decided to add some in for color, but they also had a nice sweet taste to them.

Then I picked a bunch of herbs that I already had on my window sill. You can really use any mix of your favorite herbs. For the tapenade, all you have to do is toss all the ingredients into a food processor! Easy peasy.

How to Serve It

What’s even better is what you can do with your tapenade. You don’t have to just serve it in a bowl alongside crackers. You can get as creative as you want.

Make a goat cheese olive tapenade bruschetta or make your own hors d’oeuvre plate by layering crackers with a slice of cucumber topped with tapenade. Sprinkle it over a main course to add some flavor.

My favorite use is to mix it into pasta with some mozzarella pieces and chopped vegetables for a nice pasta salad lunch.

It’s good any way you want to try it, and perfect for the upcoming holiday entertainment season. 

I first shared this mixed olive tapenade recipe on Food Fanatic, so be sure to visit it there along with my other recipes.