olive tapenade

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto

Black olive tapenade

capers

anchovy fillets

olive oil

tsp red wine vinegar

thyme,leaves only (optional)

Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

The rich flavour of olives, the sweetness of roast capsicum and the creamy tang of feta are a tantalising combination.

Black olive crostini with roasted capsicum and Persian feta

Turkish bread roll

tbsp extra virgin olive oil

red capsicums, quartered, deseeded

tbsp bought black olive tapenade

feta, drained, crumbled

basil

Pizzas are not only for the kid's parties - these delicious mini pizzas are a delicious canape at adult functions too.

Caramelised onion and goat's cheese mini pizzas

pizza bases

tbsp black olive tapenade

olive oil cooking spray

goat's cheese, crumbled

Thyme sprigs, to serve

Extra virgin olive oil,

butter

brown onions, thinly sliced

thyme leaves

Succulent tender steak is a great choice with creamy butter-bean mash!

Chargrilled steak with green-olive tapenade and butter-bean mash

(60 grams) pitted green olives

flat-leaf parsley leaves, plus extra 2 tablespoons chopped

baby salted capers, rinsed, drained (see note)

lemon juice

olive oil,

x 150 grams beef fillet steaks

garlic clove, crushed

flat-leaf parsley leaves, plus extra 2 tbsp chopped

tsp baby salted capers, rinsed, drained (see note)

tbsp olive oil,

All the flavour of ripe roma tomatoes is squeezed into these perfect little packages. Their size and sweetness make them a great one-bite snack.

Grape tomato and tapenade tarts

fresh ricotta

punnets grape tomatoes

Try this luscious seared tuna salad, packed with flavour but light on cals.

Seared tuna, zucchini and lemon salad with green olive smash

zucchinis, thinly sliced into ribbons (see Notes)

can cannellini beans, rinsed, drained

flat-leaf parsley, leaves picked

lemon, peeled, white pith removed, flesh segmented

tbsp extra virgin olive oil,

tuna steaks

ricotta salata, to serve (see Notes)

olives

(35 grams) pistachio kernels, roughly chopped

green chilli,

garlic clove, roughly chopped

(80 milliliters) extra virgin olive oil

Tapenade can be served as a dip, added to pasta dishes, spread on sandwiches, or used as an accompaniment to meat.

Tapenade

(1 cup) kalamata olives

anchovy

tbsp drained capers, rinsed, patted dry with paper towel

black pepper

Two goats' cheeses with tapenade

carrot,

beetroot,

Dijon mustard

olive oil, plus extra for brushing

milliliters (1 tbsp) red wine vinegar

x 100 grams rounds soft goats' cheese

tbsp green olive tapenade*

tbsp black olive tapenade*

baguette,

salad leaves, (including edible flowers

The perfect filling vegetarian sandwich featuring fresh, thick slices of summer tomatoes paired with salty cheese/olive tapenade, and finished with a slather of hummus.

Tomato Sandwich with Olive Tapenade and Hummus

garlic

olives, mix of black and green that have been drained

red pepper

fresh flat leaf parsley

basil (about 2 leaves)

sea salt

bread

tomato,

feta

hummus

Lettuce

Make the olive tapenade: Pulse garlic in the food processor until minced. Add olives, roasted red pepper, parsley, basil, lemon juice, olive oil, sea salt, black pepper, and lemon juice. Pulse until olives are in small pieces. Add salt and pepper to taste. Alternatively, chop all the ingredients well and stir to combine.

Toast the bread if desired then layer with hummus, lettuce, tomatoes, olive tapenade, and crumble feta.

Made this sandwich last night for supper and it was awesome! JFYI - I served a green salad tossed in the Liquid Gold vinaigrette from Cookie and Kate's "Love Real Food." When DH and I split a second sandwich, I decided to  lightly toss the greens it the dressing and the lemony hit from the dressing was fantastic!

This olive tapenade recipe is an easy, delicious appetizer! We love to serve it with crackers or baguette. Find additional serving suggestions in the post above.

Olive Tapenade

olives (mix of kalamata and green olives)

sun-dried tomatoes

In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.

Pulse until combined but still chunky. Add the fresh herbs and pulse again.

Olive tapenade is a briny and salty spread made from a variety of finely chopped olives, capers and other ingredients. My homemade version is easy-peasy and tastes better than anything you could buy at the grocery store.

green olives (I used manzanilla olives)

kalamata olives (pitted)

tbsp parsley

lemon

Coarsely chop the olives and capers and put them in a medium bowl.

Finely chop the parsley and garlic and add them to the bowl with the olives.

Squeeze the juice of the lemon over the olive mixture, then add the olive oil. Stir well and serve immediately or cover and refrigerate until you&#39;re ready to serve. You can refrigerate the tapenade for up to 5 days.

Packed with all the Greek flavor you love, these roasted peppers are too easy to pop in your mouth!

Greek Stuffed Roasted Sweet Peppers

peppers

Sabra Olive Tapenade hummus

feta crumbles

red onion (chopped)

Tbsp green onion

Tbsp parsley (chopped)

Preheat oven to 425 degrees. Grease a rimmed baking sheet.

Place sweet peppers on the baking sheet in an even layer. Bake for 5 to 7 minutes.

Remove from oven and fill with 1 to 2 Tbsp of Sabra Olive Tapenade hummus.

Top with feta, red onion, green onion and parsley. Serve immediately.

This mixed Olive Tapenade recipe is loaded with flavor, so easy to make, and perfect as an appetizer on bread or crackers.

kalamata olives

Worcestershire sauce

capers (, drained and rinsed)

anchovy filet ((or 1/2 teaspoon anchovy paste), optional but recommended)

garlic (, chopped)

parsley

oregano

Place all ingredients in the bowl of a food processor. Process until everything is combined but with texture and not a paste (more like a relish), about 7 pulses, scraping down the bowl if necessary.

Taste and adjust seasoning, if necessary.

Serve spread at room temperature on sliced baguette or crackers.

Amazing! Super easy and super flavorful. I used Castelvetrano olives as that is what I had on hand. I make this once a week and we put it on salads, accompaniment for charcuterie board, or sometimes I just walk by the fridge and eat a spoonful of it. It’s SO good! Thank you, I am so happy I stumbled upon this recipe!

Unique, delicious, easy recipe. Great website.

This turned out perfectly - great instructions. Thank you.

came out perfect! Always detailed directions!  Thank you.

Love this recipe!!! Glad I found it. I've always liked tapenade, I can never find it in the stores where I live, so I am thrilled to have found your recipe. It's excellent!. Thank you

We have made this for gatherings so many times and it’s always gone quickly.  Rave reviews!

Really good.  I made it as is except I didn't have any lemons so I used a lime.  The recipe is super good.  My guests tonight are going to love it as much as I do.  A big thanks.

I am an olive lover and this recipe is like a dream come true!! So much better than anything I buy from the store!

My entire family loves olives (it's a Christmas miracle! LOL.) So I served this to rave reviews. BRAVO on such a great recipe!

This recipe us is just wonderful. I could eat an entire bowl just by myself.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602736760/twkwpmgepr4mggkd2pc4.mp4

This mixed Olive Tapenade recipe features the classic ingredients of Provence, France – olives, capers, and anchovies. It’s loaded with flavor, so easy to make, and perfect as an appetizer on bread or crackers.

This easy olive dip is bursting with Mediterranean flavors, making them an ideal appetizer! Chopped and whole olives are marinated in olive oil with onions, garlic, lemon, and herbs, then baked until warm and blistered. This savory mix is topped with fresh burrata cheese and served with toasted bread.

Herb Roasted Olives with Burrata

garlic (peeled and smashed)

onion

rosemary

thyme

lemon (peels only)

red pepper flakes

extra virgin olive oil

2-3 balls burrata cheese (room temperature)

Fresh dill and basil (for garnish)

Preheat the oven to 450℉ and remove the burrata from the liquid and place onto a paper towel to dry.

Drain the olives from any oil or brine.

Slice or chunk up half of the olives, leaving the other half whole for a variety of shapes and sizes.

Add the olives, garlic, onion, rosemary, thyme, lemon peels, and red pepper flakes to an oven safe dish then pour the olive oil over top.

Bake for 30 minutes until very fragrant, the oil is sizzling, and the garlic is golden. Stir the olives at the 15 minute mark.

Nestle the burrata into the olives, then gently break it open to expose the center (careful not to get your fingers in the hot oil).

Top with pieces of fresh dill and basil. Serve with a spoon and toasted slices of focaccia bread, ciabatta, or a baguette.

This was SO delicious and easy! Guests absolutely loved it. I was delighted with how the olives mellowed out after baking. And the oil at the end for dipping? Phenomenal.

Made as our vacation meal appetizer. It was devoured in no time.  So easy &amp; quick - all i had to do was chop some olives and assemble. This will be my go to appetizer in future.

https://content.jwplatform.com/videos/AaHxc1vM.mp4

Herb roasted olives with burrata are packed with Mediterranean flavors and make a perfect appetizer! Chopped and whole olives get marinated in olive oil with onions, garlic, lemon, and herbs and baked until warm and blistered. That all gets topped with fresh burrata cheese and served with toasty bread.

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Top Tags

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The most viewed olive tapenade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine