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Sarah Mock· December 12, 2019 · Last Modified: February 11, 2021

Homemade Olive Tapenade Recipe

Appetizer Recipe, Christmas Recipes

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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! 

olives in a food processor ready to be blended

Olive Tapenade Ingredients:

  • jarred olives (10 ounces each)
  • garlic
  • red pepper flakes
  • pickled banana peppers (optional)
  • rosemary
  • olive oil
  • balsamic vinegar
  • fresh cracked pepper
Olive tapenade in a food processor

How to make olive tapenade:

  1. Drain the olives and place them in the bowl of the food processor with a blade attachment.
  2. Add the rest of the ingredients to the bowl and pulse until the texture you desire.
  3. Scrape down the sides of the bowl and pulse again.

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Olive tapenade on bread with cheese

Olive tapenade recipe

Sarah Mock
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 2 mins
Total Time 4 mins
Prevent your screen from going dark, toggle to button to the right to turn GREEN
Course Appetizer Recipe
Cuisine Italian
Servings 1 1/2 cups
Calories 139 kcal

Ingredients
  

  • 3 jars olives 10 ounces
  • 6 cloves of garlic
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 t pickled banana pappers
  • 1 tablespoon rosemary
  • 1/3 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.
    olives in a food processor ready to be blended
  • Add the rest of the ingredients to the bowl and pulse until the texture you desire.
    Olive tapenade in a food processor
  • Scrape down the sides of the bowl and pulse again.
    blended Olive tapenade on a rubber scraper spatula

Notes

If using my warm olive recipe, be sure to remove the pay leaf and the orange peel before pulsing in the food processor. orange peel and bay leaf removed

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!
Sarah Mock of savoringthegood.com headshot 2018

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

    Previous Post: « Cheesecake Factory Tex Mex Egg Rolls Recipe ~ Copycat
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    A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. More on Sarah…

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