Olive Tapenade

For New Year’s Eve, our family likes to play games and eat appetizers. One of my favorites is Olive Tapenade. It is super simple to make and you can use it as a spread on bruschetta, on crackers, or even as a dip for veggies.

It only has a few simple ingredients and comes together in minutes. It is important to pick olives with lots of flavor and to have at least two different kinds of olives. You want to make sure the olives are pitted before adding them to the food processor.

I like to toast slices of baguette sprayed with a little olive oil cooking spray and sprinkled with a bit of garlic powder. I spread the toasted bread with tapenade and sprinkle on a little mozzarella cheese and bake until the cheese is starting to brown, then top with fresh tomatoes and a little parsley. 

Olive Tapenade

Yield: 2 Cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Olive Tapenade is a spread of ground olives, olive oil, and a little salt. You can serve it on bruschetta, with crackers, or even as a dip for veggies.

Print

Ingredients

Tapenade

• 4 Cups drained olives of at least 2-3 varieties (see note)
• 3/4 teaspoon Coars Sea Salt
• 2 Tablespoons Olive Oil

Bruschetta

• 1 Baguette cut in 1/2 inch rounds
• Olive Oil Cooking Spray
• 1/2 teaspoon Garlic Powder
• 1/3 Cup shredded mozarella
• 1/2 Cup Chopped Tomatoes (I like grape or cherry tomatoes)
• 1/4 Cup chopped parsley

Instructions

Tapenade

In a food processor, combine the olives and coarse sea salt for 5-10 seconds.

Scrape down the sides of the processor and add the olive oil.

Process for another 3-5 seconds until the tapenade is the consistency you prefer. I usually like mine pretty smooth.

Serve.

Bruschetta

Preheat oven to Broil.

Place baguette rounds on a cookie sheet. Spray with olive oil cooking spray and sprinkle with garlic powder.

Broil for 1-2 minutes until brown and toasted. Watch carefully as you broil.

Remove from oven and spread the toasted bread with tapenade. Sprinkle with mozzarella cheese and return to oven. Broil another 1-2 minutes until the cheese is bubbly and starting to brown. Top with chopped tomatoes and fresh parsley. Serve.

Notes

It is important to have at least one of the types of olives with a strong flavor. I like to use a combination of pimento stuffed Spanish olives, Kalamata olives, and ripe black olives. Be sure to drain the olives and make sure there are no pits before adding to the food processor.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 99Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 386mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 2g

Nutrition information is provided as a courtesy and may not be completely accurate.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.