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–+ servings
Easy 4 Minute Olive Tapenade
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
This easy olive tapenade comes together in minutes with olives, garlic, capers, and olive oil for a bold, briny spread that’s perfect on crostini, sandwiches, and snack boards.
Print Recipe
Olive tapenade on bread with cheese
Prep Time2 minutes
Cook Time2 minutes
Prep Time4 minutes
servings1 ½ cups

Ingredients

Instructions

  1. Drain the olives and place them in the bowl of the food processor with a blade attachment.
    3 jars olives
  2. Add the rest of the ingredients to the bowl and pulse until the texture you desire.
    6 cloves Garlic, ¼ Teaspoon red pepper flakes, 1 ½ t pickled banana pappers, 1 Tablespoon Rosemary, ⅓ Cup olive oil, 2 Tablespoon balsamic vinegar, fresh cracked pepper
  3. Scrape down the sides of the bowl and pulse again.

Nutrition

Serving: 1/4 cup | Calories: 139kcal | Carbohydrates: 8g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 22mg | Fiber: 2g | Sugar: 3g

Notes

If using my warm olive recipe, be sure to remove the pay leaf and the orange peel before pulsing in the food processor. 
CourseAppetizer Recipe
CuisineItalian
Keywordolive tapenade, olive tapenade recipe
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