Olive Tapenade
Whether you’re looking for a weekend happy hour appetizer or a salty snack to keep in your fridge, this olive tapenade is perfect! Made with three kinds of olives, garlic and olive oil, it’s a simple yet impressive snack to serve for yourself or others.
Olive tapenade is the perfect addition to a cheese board or your next appetizer spread. I love to serve mine with pita chips or triscuits, but any cracker or bread is delicious with this dip.
How to make olive tapenade
This olive tapenade is a medley of ripe black olives, green olives and kalamata olives. This trio is ideal, but if you only have 2 of the 3 that’s okay. You can’t really mess up tapenade and I make it different almost every time! It’s just some combination of olives and garlic :) The olives, garlic and olive oil get blended up in a food processor until they have a coarse texture like pictured above. If you happen to have some anchovy paste, you can add the tiniest amount and it will really add a depth of salty flavor to this dip. If you don’t, it’s no big deal this tapenade will still be delicious!
Add the spread to a bowl, drizzle with some olive oil and it’s ready to eat. It couldn’t be easier to make! It’s a great appetizer to make for get togethers. Olive tapenade goes well with any cracker, fresh baguettes or crostini.
Olive Tapenade
6 oz. black ripe olives, drained
1 cup green olives with or without pimiento, drained
3 cups Greek kalamata olives, drained
3 cloves of garlic
2-4 tbsp good olive oil
optional: 1/4-1/2 tsp anchovy paste
Add the olives, garlic and 2 tbsp of olive oil to a food processor. Drizzle in more olive oil as needed per your discretion. Pulse for 10-20 seconds until the olives are finely chopped but still coarse. Serve with crackers or bread.
