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 8th 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.
Mixed Olive Tapenade
Mixed Olive Tapenade comes together so easily. Use it as a starter or sprinkle on top of a main course for extra flavor
- ¼ cup Sweety Drop Peppers, Or peppadews
- ¼ cup Kalamata Olives, Pitted
- ½ cup Green Olives, Pitted
- 1 clove Garlic, Minced
- 6-7 Fresh Basil Leaves
- ⅛ cup Fresh Parsley Leaves
- 1 ½ teaspoons Lemon Juice
- 1 tablespoon Fresh Oregano
- 1 teaspoon Capers
- 1 teaspoon Dijon Mustard
- Place all the ingredients in a small food processor.
- Pulse until the ingredients are finely chopped but not pureed, scraping down in between a few pulses.
- Scoop it all out into a bowl and enjoy.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 67Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 546mgCarbohydrates: 3gFiber: 2gSugar: 0gProtein: 1g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
Jeanne Gallo says
Enjoying your site. Anxious to try the recipes.
Like your site easy to use!!!