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This salty, briny olive tapenade recipe comes together in just a few minutes and is the perfect party appetizer, sandwich topper or hummus enhancer. If you love olives, you are going to LOVE LOVE LOVE this recipe!
You'll Love This
- It's quick and easy! We're talking less than 5 minutes of prep time and only 6 ingredients. This means when your friends drop in last minute, you'll have no problem throwing together a tasty appetizer on the fly!
- It's briny and delicious! The combination of fresh herbs, dried herbs, garlic and olive oil really take the edge off the olives so that you're left with a briny appetizer that is salty but not TOO salty.
- It's the perfect "make ahead" party appetizer! You can make this ahead of time and store it in the fridge for up to a week. The flavors only get better with time, but be sure to season with salt and pepper before serving just to amp up the flavors.
Add all ingredients to a food processor.
Pulse until everything is well minced and combined.
Grab a crostini and give it a taste. Season to taste with salt and pepper.
Transfer to serving dish and garnish with fresh chopped parsley. Serve with crostini or sliced French baguette and enjoy!
Serve Tapenade With
- Pasta! Combined with a shot of heavy cream, this olive tapenade makes a FANTASTIC pasta sauce when you're short on time!
- Pizza! This olive tapenade is the perfect way to spice up your boring pizza routine. Try my quick and easy pizza dough and top it with tapenade, mozzarella and sun dried tomatoes for a quick and easy vegetarian dinner!
- Sandwiches! Have you heard of muffuletta? Well it's an AMAZING sandwich topped with lots of meat and cheese - but the thing that really makes the sandwich? The olive tapenade!!
- Hummus! I love to add a big dollop of olive tapenade to the top of my super simple hummus recipe and serve it with pita chips or crackers. It really elevates the flavors of the hummus and adds a salty twist.
- Pulse the ingredients a few times, then scrape the sides of the food processor and pulse a bit more. This will ensure that everything is getting minced evenly and you won't end up with any big chunks of olive or garlic.
- Use your favorite olives. It's funny, but it seems that olive lovers tend to have one color that they prefer over the other. While I am a green olive lover to the max, I only tolerate black olives in small amounts. I could sit down and eat a whole jar of green olives. But you'd never see me eat a single black olive by itself, ever. HOWEVER, when combined with the other ingredients in this tapenade, I don't mind the black olives! But if you have a serious aversion to black or green olives, just replace them with your fave. You could do all green olives or all black olives in this recipe and it's going to taste great!
- You can use canned olives for this recipe. This is not a pretentious olive tapenade recipe that requires fancy olives imported from Italy or 7 varieties of olives you can only find in the cold bar at Whole Foods. You can use canned green olives and canned black olives for this recipe and it's going to taste amazing - and be super inexpensive!
- This seems a bit obvious, but be sure and use pitted olives for this recipe. There have been a few times where I SWEAR I bought pitted olives only to get home and find that they are all filled with pits. And it really was the pits (pun intended)! Double check that the olives you're buying are in fact pitted, or this 5 minute appetizer could turn into a 35 minute appetizer as you tediously remove the pit from each olive.
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