Olive Tapenade will be your go to appetizer for parties this holiday season!
(This recipe was originally published on December 12, 2013.)
Olives are a favorite in my house! We love them plain, we love them in Irving’s Dominican beans, and we love them in tapenade! I am often lazy in a hurry and grab a tub from Trader Joe’s, and my kids promptly inhale all $3 of goodness in about 39 seconds. So I’m back to making it from scratch, and dusting off this old but delicious recipe!
Olive Tapenade
Olive Tapenade is a super simple dip traditionally made from chopped olives, capers and olive oil. I’m not a purist, so I include sun dried tomatoes and artichokes in my version. It takes just seconds to make, and is a perfect appetizer to include in a party spread! I love to spread this on crackers, but it’s also great tossed with some warm pasta.
Look How Easy It Is To Make Olive Tapenade!
Holiday Parties
I hope my olive tapenade earns a spot at one of your holiday parties this season! You might also consider my Hummus for the Holidays platter, or my Cranberry Salsa! Or maybe just make all three! If you do, take a picture and tag me so that I can see it! {#frieddandelions // @frieddandelions}
Olive Tapenade
Ingredients
- ½ cup green olives with pimento
- ½ cup kalamata olives
- 1 Tablespoon capers
- ¼ cup jarred artichokes
- ¼ cup sun dried tomatoes
- ¼ cup parsley plus more for garnish
- 1 clove of garlic
- olive oil as needed if you want to thin it out
Instructions
- Place all ingredients except for olive oil in the food processor.
- Quickly pulse it to break it down, but do not puree it. You want it to be spreadable but chunky. Set aside.
- Serve with crackers or toasted baguette. Sprinkle with parsley if desired.
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