Homemade olive tapenade is a delicious blend of a variety of olives and aromatics and is one of my favorite additions to a cheese board or when we have appetizers for dinner. Just dump the olives in a food processor and you have tapenade in less than 3 minutes!
I will use leftover warm olives to make a quick tapenade but you can make this recipe without warming them. But I think the olives take on more flavors if you warm the olives before you blend them. Another quick and easy olive appetizer is my recipe for an olive dip! Serve it warm or chilled, it is good both ways!
Olive Tapenade Ingredients:
- jarred olives (10 ounces each)
- garlic
- red pepper flakes
- pickled banana peppers (optional)
- rosemary
- olive oil
- balsamic vinegar
- fresh cracked pepper
How to make olive tapenade:
- Drain the olives and place them in the bowl of the food processor with a blade attachment.
- Add the rest of the ingredients to the bowl and pulse until the texture you desire.
- Scrape down the sides of the bowl and pulse again.
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Olive tapenade recipe
Homemade olive tapenade is a delicious blend of a variety of olives and aromatics and is one of my favorite additions to a cheese board or when we have appetizers for dinner.
Ingredients
- 3 jars olives 10 ounces
- 6 cloves of garlic
- ¼ teaspoon red pepper flakes
- 1 ½ t pickled banana pappers
- 1 tablespoon rosemary
- ⅓ cup olive oil
- 2 tablespoons balsamic vinegar
- fresh cracked pepper
Instructions
- Drain the olives and place them in the bowl of the food processor with a blade attachment.
- Add the rest of the ingredients to the bowl and pulse until the texture you desire.
- Scrape down the sides of the bowl and pulse again.
Notes
If using my warm olive recipe, be sure to remove the pay leaf and the orange peel before pulsing in the food processor.
Nutrition
Serving: 1/4 cupCalories: 139kcalCarbohydrates: 8gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 22mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!
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