Mixed Olive Tapenade Recipe

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Mixed Olive Tapenade Photo

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. The best part about it was that I didn’t need to use a single brain cell to menu plan. Whadya know, having a demanding child works out sometimes!

For the olives, I made this delicious mixed olive tapenade. He probably would have just settled for a bowl of olives but where’s the fun in that? It’s a party!

Mixed Olive Tapenade Picture

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.

Mixed Olive Tapenade Image

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 past salad lunch.

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

Mixed Olive Tapenade Photo

Mixed Olive Tapenade Recipe

Urvashee Patel
Mixed Olive Tapenade comes together so easily. Use it as a starter or sprinkle on top of a main course for extra flavor.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 52.81 kcal

Ingredients
  

  • 0.25 Sweety Drop Peppers Or peppadews
  • 0.25 Kalamata Olives Pitted
  • 0.5 Green Olives Pitted
  • 1 Garlic Minced
  • 6 Fresh Basil Leaves
  • 0.125 Fresh Parsley Leaves
  • 1.5 Lemon Juice
  • 1 Fresh Oregano
  • 1 Capers
  • 1 Dijon Mustard

Instructions
 

  • 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

Calories: 52.81kcalCarbohydrates: 4.22gProtein: 0.72gFat: 3.5gSaturated Fat: 0.31gSodium: 405.69mgFiber: 0.81gSugar: 2.5g
Keyword Appetizers, Condiments, Dips, Easy, Family Meals and Snacks, No Cook, Olives, Peppers, Snacks, Vegetarian
Tried this recipe?Let us know how it was!

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