Are you tired of the same old olive tapenade recipe? Look no further! In this article, we’ll take you on a culinary journey around the Mediterranean with 18 savory olive tapenade recipes that put a delicious twist on the classic. From sun-dried tomatoes to roasted garlic, and from spicy chilies to bright citrus flavors, we’ve got you covered.
Whether you’re a fan of bold and zesty or subtle and sophisticated, there’s an olive tapenade recipe here for everyone. And the best part? Each one is ridiculously easy to make! Just mash up some olives with your favorite ingredients and voila – a tasty dip, spread, or accompaniment to your favorite dishes. So go ahead, get creative, and elevate your snack game with these 18 savory olive tapenade recipes.
Classic Kalamata Olive Tapenade with Capers
Elevate your appetizer or snack game with this flavorful tapenade, featuring the rich taste of Kalamata olives and the tanginess of capers.
Ingredients:
– 1/2 cup pitted Kalamata olives
– 1/4 cup capers, rinsed and drained
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine Kalamata olives, capers, garlic, and lemon juice.
2. Process until the mixture is well combined and slightly smooth, with some texture remaining.
3. With the processor running, slowly pour in the olive oil through the top.
4. Continue processing until the tapenade reaches your desired consistency.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Sun-Dried Tomato and Olive Tapenade
Elevate your snack game with this flavorful and savory tapenade, perfect for topping crackers, vegetables, or using as a dip. This recipe combines the richness of olives with the tanginess of sun-dried tomatoes.
Ingredients:
– 1/2 cup pitted green olives
– 1/4 cup sun-dried tomatoes (packed in oil), drained and chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine olives, sun-dried tomatoes, garlic, olive oil, and lemon juice.
2. Process until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Season with salt and pepper to taste.
4. Transfer the tapenade to an airtight container and store in the refrigerator for up to 1 week.
Cooking Time: None required – just blend and serve!
Green Olive and Almond Tapenade
Elevate your appetizer game with this easy-to-make tapenade recipe, featuring the brininess of green olives and the crunch of almonds. Perfect for crackers or vegetables, it’s a flavorful addition to any gathering.
Ingredients:
– 1/2 cup pitted green olives
– 1/4 cup blanched almonds
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine olives, almonds, olive oil, garlic, and lemon juice.
2. Process until the mixture is smooth, stopping to scrape down the sides as needed.
3. Season with salt and pepper to taste.
4. Transfer the tapenade to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! Simply assemble and chill before serving.
Spicy Calabrian Chili Olive Tapenade
Spicy Calabrian Chili Olive Tapenade Recipe
This Spicy Calabrian Chili Olive Tapenade is a flavorful and spicy spread that’s perfect for topping crackers, bread, or using as a dip. With its bold combination of olives, chili peppers, garlic, and herbs, it adds a kick to any gathering.
Ingredients:
- 1/2 cup pitted green olives
- 1/4 cup Calabrian chili peppers, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon capers, rinsed and chopped
- Salt and pepper to taste
- Optional: 1/4 cup crumbled feta cheese for added richness
Instructions:
- In a food processor or blender, combine olives, chili peppers, garlic, olive oil, capers, salt, and pepper. Process until coarsely chopped.
- Taste and adjust seasoning as needed.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week. If desired, top with crumbled feta cheese before serving.
Cooking Time:
Prep time: 10 minutes | Total time: 10 minutes | Serving size: 8-10 servings
Lemon Zest and Herb Olive Tapenade
This vibrant tapenade combines the richness of olives with the brightness of lemon zest and a hint of fresh herbs. Perfect as a dip for crudités or crackers, it’s also great as a spread on sandwiches or crostini.
Ingredients:
– 1 cup pitted green olives (such as Castelvetrano)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– 1/4 teaspoon salt
– Zest of 1 lemon
Instructions:
1. In a food processor or blender, combine olives, lemon juice, olive oil, garlic, parsley, basil, and salt.
2. Process until the mixture is smooth and well combined.
3. Add the lemon zest and pulse until coarsely chopped.
4. Taste and adjust seasoning if needed.
5. Transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None, as it’s a cold recipe.
Roasted Garlic and Black Olive Tapenade
Transform humble ingredients into a rich and savory spread with this roasted garlic and black olive tapenade recipe. Perfect for crackers, bread, or as a dip for vegetables.
Ingredients:
– 4-6 cloves of garlic
– 1/2 cup pitted green olives, chopped
– 1/4 cup Kalamata olives, chopped
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the garlic cloves on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and fold into a packet.
3. Roast the garlic for 30-40 minutes or until tender and mashed.
4. In a food processor, combine the roasted garlic, chopped green olives, Kalamata olives, lemon juice, salt, and pepper. Process until smooth.
5. Taste and adjust seasoning as needed.
Cooking Time:
– Roasting garlic: 30-40 minutes
– Processing tapenade: 2-3 minutes
Artichoke and Olive Tapenade
Elevate your appetizers or snacks with this flavorful tapenade, featuring artichokes and olives.
Ingredients:
– 1 (14 oz) can of artichoke hearts, drained and chopped
– 1/2 cup pitted green olives, sliced
– 1/4 cup Kalamata olives, pitted and sliced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine artichoke hearts, green olives, Kalamata olives, lemon juice, and garlic.
2. Process until the mixture is smooth, stopping to scrape down the sides as needed.
3. With the machine running, slowly pour in the olive oil through the top.
4. Season with salt and pepper to taste.
5. Transfer the tapenade to a serving bowl or jar.
Cooking Time:
– Prep time: 10 minutes
– Total time: 10 minutes
Feta-Stuffed Olive Tapenade
Elevate your snack game with this creamy, savory, and indulgently rich tapenade infused with crumbly feta cheese. This flavorful combination is perfect for dipping crackers, vegetables, or pita chips.
Ingredients:
– 1/2 cup Kalamata olives, pitted
– 1/4 cup pitted green olives
– 1/4 cup capers, rinsed and drained
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh parsley
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine olives, green olives, capers, garlic, and parsley. Process until coarsely chopped.
2. With the processor running, slowly pour in olive oil through the top.
3. Add feta cheese and process until well combined and slightly chunky.
4. Season with salt and pepper to taste.
5. Transfer tapenade to a serving bowl or airtight container.
Cooking Time: None required! Serve at room temperature or chilled.
Smoky Paprika and Olive Tapenade
Elevate your snacks and appetizers with this rich and savory tapenade, infused with the deep flavors of smoky paprika and briny olives.
Ingredients:
– 1/2 cup pitted green olives
– 1/4 cup Kalamata olives, pitted
– 1 tablespoon smoked paprika
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine green and Kalamata olives, smoked paprika, and garlic. Process until coarsely chopped.
2. With the processor running, slowly pour in olive oil through the top. Continue processing until the mixture is smooth and creamy.
3. Season with salt and pepper to taste.
4. Transfer the tapenade to a serving bowl or jar.
Cooking Time: None
Serve: Use as a dip for crackers, vegetables, or pita chips, or as a spread for sandwiches and crostini.
Balsamic Glazed Olive Tapenade
Elevate your appetizers and snacks with this rich and flavorful tapenade, perfect for serving with crackers, crostini, or vegetables.
Ingredients:
– 1/2 cup pitted green olives, chopped
– 1/4 cup capers, rinsed and drained
– 2 cloves garlic, minced
– 2 tablespoons balsamic vinegar
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a small saucepan, combine chopped olives, capers, garlic, balsamic vinegar, and olive oil.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let glaze thicken for 5-7 minutes, stirring occasionally.
4. Remove from heat and season with salt and pepper to taste.
5. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Cooking Time: 10-15 minutes
Pistachio and Olive Tapenade
Elevate your appetizers and sandwiches with this rich and savory tapenade, featuring the perfect balance of nutty pistachios and briny olives.
Ingredients:
– 1/2 cup pitted green olives, chopped
– 1/4 cup shelled pistachios, toasted and chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a small bowl, combine the chopped olives, pistachios, and garlic.
2. Drizzle in the olive oil and lemon juice, stirring until well combined.
3. Season with salt and pepper to taste.
4. Transfer the tapenade to a serving bowl or airtight container.
Cooking Time: 10 minutes (includes prep time)
Orange-Infused Olive Tapenade
Elevate your snack game with this vibrant tapenade, infused with the warmth of orange and the richness of olives.
Ingredients:
– 1/2 cup pitted green olives
– 1/4 cup freshly squeezed orange juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine olives, orange juice, garlic, salt, and pepper.
2. Process until the mixture is coarsely chopped.
3. With the processor running, slowly pour in the olive oil through the top.
4. Continue processing until the tapenade reaches your desired consistency.
5. Taste and adjust seasoning as needed.
Cooking Time:
– 5 minutes prep time
– 0 minutes cooking time (it’s a raw recipe!)
Anchovy and Olive Tapenade
Elevate your appetizer game with this savory tapenade made with rich anchovies and briny olives. This classic Provençal dip is perfect for serving with crackers, crostini, or vegetables.
Ingredients:
– 1/2 cup pitted green olives (such as Castelvetrano)
– 1/4 cup anchovy fillets, rinsed and drained
– 1/4 cup Kalamata olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine olives, anchovies, garlic, and lemon juice.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. With the motor running, slowly pour in the olive oil through the top.
4. Continue blending until the tapenade is well combined and has a thick, creamy texture.
5. Season with salt and pepper to taste.
Cooking Time:
– Prep time: 10 minutes
– Total time: 15 minutes
Rosemary and Thyme Olive Tapenade
Elevate your snack game with this aromatic tapenade, perfect for crackers, bread, or vegetables. This herby take on traditional olive tapenade is infused with the earthy flavors of rosemary and thyme.
Ingredients:
– 1/2 cup pitted green olives
– 1/4 cup freshly chopped rosemary leaves
– 2 tablespoons fresh thyme leaves
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. In a food processor or blender, combine olives, rosemary, thyme, and garlic.
2. Process until the mixture is coarsely chopped.
3. With the processor running, slowly pour in the olive oil through the top.
4. Season with salt to taste.
5. Transfer the tapenade to an airtight container.
Cooking Time: 10 minutes (processing time only)
Roasted Red Pepper and Olive Tapenade
Roasted Red Pepper and Olive Tapenade: A flavorful condiment perfect for topping crackers, bread, or using as a dip.
Ingredients:
– 2 red bell peppers
– 1/4 cup pitted green olives, chopped
– 1/4 cup Kalamata olives, chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Remove from oven and let cool. Peel off skin, then chop into small pieces.
4. In a food processor or blender, combine roasted peppers, chopped green and Kalamata olives, garlic, and olive oil.
5. Process until smooth, stopping to scrape down sides as needed.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes (roasting), 2-3 minutes (processing)
Walnut and Olive Tapenade
This rich and savory tapenade is a perfect condiment for crackers, crostini, or as a spread on sandwiches. The combination of walnuts and olives creates a complex flavor profile that’s sure to impress.
Ingredients:
– 1/2 cup pitted green olives, finely chopped
– 1/4 cup walnut halves
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. In a food processor or blender, combine the chopped olives, walnuts, and garlic.
2. Process until the mixture is coarsely chopped.
3. With the processor running, slowly pour in the olive oil through the top.
4. Season with salt and pepper to taste.
5. Transfer the tapenade to a serving bowl.
Cooking Time: 10 minutes
Chili Lime Olive Tapenade
This recipe combines the richness of olives with the brightness of lime and a hint of heat from chili peppers. Perfect as an appetizer or used as a dip for crudités, this tapenade is sure to delight.
Ingredients:
– 1 cup pitted green olives
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Salt and pepper to taste
Instructions:
1. In a food processor, combine olives, garlic, jalapeño, and lime juice.
2. Process until the mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in the olive oil through the top.
4. Continue processing until the tapenade reaches your desired consistency.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Mediterranean Olive Tapenade with Fennel
This Mediterranean-inspired tapenade is a flavorful and aromatic spread perfect for crackers, bread, or as a dip for vegetables.
Ingredients:
– 1/2 cup pitted green olives, chopped
– 1/4 cup fennel bulb, finely chopped
– 1/4 cup capers, rinsed and drained
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup extra-virgin olive oil
Instructions:
1. In a food processor, combine olives, fennel, capers, garlic, lemon juice, salt, and pepper. Process until coarsely chopped.
2. With the processor running, slowly pour in the olive oil through the top. Process until the mixture forms a smooth paste.
3. Taste and adjust seasoning as needed.
Cooking Time: 5 minutes
Summary
Get ready to elevate your appetizer game with these 18 savory olive tapenade recipes that add a twist! From classic combinations like Kalamata olive and capers, to bold flavors like spicy Calabrian chili and smoky paprika, there’s something for every taste. Try pairing sun-dried tomatoes with olives, or adding a squeeze of lemon zest to give your tapenade a bright, citrusy flavor. Whether you’re looking for a simple snack or a show-stopping appetizer, these recipes are sure to inspire.
