Olive Tapenade Recipe
Bold and briny, this olive tapenade is perfect as an easy appetizer or sandwich spread! Serve it with a crusty baguette, toasted crostini, crackers, or spread it on a classic muffuletta sandwich.
Servings: 12 Servings
Ingredients
- 1 cup pimento stuffed olives, drained
- 1 cup kalamata olives, drained
- ½ cup pepperoncinis, drained
- ¼ cup capers, drained
- 3 cloves garlic
- ½ cup pickled cauliflower florets, drained
- ½ cup roasted red peppers, drained
- 1 shallot
- ½ cup olive oil
- 1 lemon, zest and juice
- ¼ cup red wine vinegar
- ½ teaspoon red pepper flakes
Instructions
- Add the olives, pepperoncinis, capers, garlic, pickled cauliflower florets, roasted red peppers, coarsely chopped shallot, olive oil, lemon juice and zest, red wine vinegar, and red pepper flakes to a food processor.
- Pulse the ingredients together until a chunky spread forms.
Notes
- Add or cut the garlic - add more or less fresh garlic to adjust the spice level in the tapenade.
- Add or cut the red pepper flakes - similar to above, if you want a spicier tapenade, add more red pepper flakes, and if you want to cut the spice completely, omit the red pepper flakes altogether.
- Up the spice even more - if you still want to add more spice (after adding more garlic and red pepper flakes), or you just love the addition of spicy peppers in your food, feel free to add a jalapeno, serrano pepper, or Thai chili to increase heat and add even more depth of flavor.
- Adjust the quantity - this recipe makes A LOT of olive tapenade (about 3 cups-worth). If you need less, feel free to half or quarter it, and if you need more, double it!
Nutrition
Calories: 143kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 529mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.4mg