Olive tapenade is the most delicious, briny appetizer filled with Mediterranean flavors. This dish will completely "wow" your guests, especially if presented on a big cheese board with fresh vegetables, hearty bread, or crackers. If you've never tried tapenade, it's almost like an olive pesto. It's so addicting, you may even end up spooning it on fresh fish or grilled chicken. Plus, it only takes five minutes to make! Let's get cooking!
1 cup drained black olives
1/2 cup drained kalamata olives
1/2 cup drained green olives
2 cloves fresh garlic
1/4 cup drained roasted red bell pepper
1/4 cup sun dried tomatoes (drained if packed in olive oil)
1 teaspoon drained capers
1/4 cup olive oil
1 teaspoon dijon mustard
1 teaspoon red wine vinegar
the juice of 1/2 a lemon
1 tablespoon fresh basil
1 tablespoon fresh oregano
salt and pepper to taste
Place all of your ingredients in a food processor and pulse until a desired chunky texture. (See picture below for reference!) Don't let this go too far towards a smooth paste, think small bits, like pico de gallo.
You can definitely chop everything by hand and then combine it all in a large bowl, it just will take a bit longer!
Place the tapenade in a bowl and serve with fresh veggies or crackers for dipping. This can be stored in your refrigerator for up to a week as the perfect snack or appetizer to have on hand!
Olives are SO good for you! They're extremely high in nutrition and filled with heart-healthy fats. Olives improve digestion, are loaded with vitamin E and anti-oxidants, boost your immune system and event prevent aging and boost fertility. Olives are a wonderful food to eat when you're starving due to their satiating qualities without making you feel bloated. This tapenade recipe is Whole30, vegan, paleo, and gluten-free. Next time you're looking for something to serve to a crowd of picky eaters or to a group with dietary restrictions, make this your go-to recipe! Enjoy!