Before we left France, Ellie and I spent a few days by ourselves when Marc was on the road. Sadly, I didn’t really feel like cooking, so I made a meal of a whole grain baguette and some olive tapenade I bought at the grocery store. I ended up eating the whole thing – the entire baguette and most of the tapenade. It was so good, I bought it again the next week, and we had it as an apero before dinner.
Fun idea: Add this olive tapenade to your next relish tray.
I figured it would be a cinch to make when I got home. So I made a mental note of the ingredients that were listed on the package, and I made a batch of fresh olive tapenade last week. And guess what, the homemade version is even better than the store-bought stuff.
I served it with pita chips and multigrain crackers, but I was also really pleased with how it tasted with some carrots and cucumbers. Either way, tapenade will be my new go-to appetizer dip from here on out.
Prep Time:
Yield:
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PinIngredients
- 2 cups pitted kalamata olives
- 1/4 cup packed parsley leaves
- 1 tablespoon small capers
- 1 large garlic clove (about 1/2 teaspoon minced)
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- In a food processor, blend all ingredients until texture is grainy and no large pieces remain.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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Tapenade is one of my absolute favorite things and I’m extremely jealous of how beautiful these pictures are. I always struggle to make the color pop in the right way. Yours are seriously gorgeous!
Thank you! I started using Lightroom and I think it’s made such a difference in my photos 🙂
For some reason I have never had or heard of tapenade. It sounds to me like hummus made from olives. I hope this doesn’t make me sound too ignorant 😉
Haha. No it doesn’t. I had actually only tried it a few years ago, but you should definitely try it (if you like olives.) It’s so flavorful. 🙂
I am Melissa’s husband so naturally I would have a bias but I will give an honest opinion and say that this Tapenade is amazing! I didn’t even eat olives a month ago and I could eat this entire recipe in one sitting.
★★★★★
I love olive tapenade. I’ve never tackled making it myself, but I think you’ve inspired me! I think it also makes a nice spread for a Mediterranean-inspired sandwich or wrap.
★★★★★
I think you should definitely try it soon! It’s so easy, and putting on a sandwich or wrap sounds like a fantastic idea. I may have to try that myself really soon.