Olive Tapenade is a delicious recipe that is perfect as an appetizer dip, part of a charcuterie board, or even topping on fish and chicken. Bringing pops of color, mediterranean vibes, and fancy sophistication this recipe’s a go-to for sure.
This tapenade is one of the quickest appetizer recipes with ingredients that you’ll more than likely have in your cupboard. Quite simply, grab everything, throw it in a food processor, and you’re done!
There’s a couple hidden health gems in this recipe, extra virgin olive oil being one of them. EVOO is the “good” type of fat we try to get into our diet. What makes it so good? Olive oil has both anti-inflammatory and antioxidant properties, along with its known benefits of reducing heart disease and cancer risk.
Another secret ingredient are walnuts. These babies are packed with both mono- and polyunsaturated fats. These fats help to improve insulin sensitivity, cholesterol levels, and lower risk for heart disease and stroke. They’re also a great source of protein, fiber, and essential vitamins.
Pine nuts also have great benefits, being a great source antioxidants and healthy fats.
How to make the perfect olive tapenade?
First of all, there’s no one way to do it. To be quite honest, some of my best tapenade was made by accident or running out of one ingredient and swapping with another. With green olives, garlic, lemon juice, and parsley as its base, its ingredient versatility will leave you with endless recipe options. Here are some foolproof ingredients to try:
- green olives
- kalamata olives
- black olives
- artichokes
- garlic cloves
- parsley
- lemon juice
- capers
- walnuts
- olive oil
- garlic oil
- sun-dried tomatoes
- pine nuts
- roasted red pepper
In a food processor, combine all of the ingredients you’d like to use and pulse or chop for about 10 seconds. Anything more than 10 seconds and you start getting into a more mushy, guacamole texture (which is fine if that’s what you’re going for, I just like mine a little on the chunky side!).
About this recipe:
- Grilled green olives give your tapenade a little something you’re guests won’t expect #ad
- we use the marinated artichokes at Costco; no need to rinse and drain these!
- make sure your olives are pitted
- the more the fresh garlic cloves the BETTER in my opinion
- speaking of garlic, using garlic oil is game changing if you’re wanting to amp up the taste factor
- Looking for a little spice? Crushed red pepper flakes is the way to go with this one.
How to Use Tapenade
Tapenade can be served in more ways than just in a bowl surrounded by crackers and toasted bread
- on fish or chicken
- topping for a green salad or pasta salad
- sandwich aioli
- center piece of charcuterie board
- add-on to a pasta dish
- as a bruschetta spread on a toasted baguette
- spoonful onto homemade pizza
Looking for more appetizer recipes? Here are a couple to try:
Prosciutto Wrapped Pears with Feta
Easy Olive Tapenade
Ingredients
- 1/2 cup grilled green olives
- 1/2 cup pitted green olives
- 1/2 cup pitted kalamata olives
- 1/4 cup fresh parsley
- 1/4 cup roasted red peppers
- 4 garlic cloves
- 3 tbsp extra virgin olive oil
- 3 tbsp garlic oil
- 3 tbsp pine nuts
- 2 tbsp walnuts
- 1 lemon, squeezed
Instructions
- Put all ingredients in a food processor and pulse for 20 seconds or until mixture is blended and chopped throughout.
- Garnish with fresh parsley and pine nuts.
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