Easy Appetizers: Olive Tapenade

April 29, 2013

Olive tapenade is one of my favorite, super-easy party snacks to make; it can be prepared ahead to save time, plus it pairs nicely with a cheese or charcuterie platter. This recipe combines briny olives (kalamata and black) with capers to give it a palate-pleasing bite. 

Olive Tapenade
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh garlic
2 tablespoons capers, drained
1 cup pitted kalamata olives, drained
¾ cup pitted ripe black olives, drained
2 teaspoons red wine vinegar (I used a Cabernet vinegar, but any variety works)
2 tablespoons extra virgin olive oil

Toss cheese, garlic, and capers into food processor and blend until smooth. Add olives, vinegar, and olive oil and process until finely chopped. 

Olive tapenade can be covered and refrigerated for up to a week.

photography by Angelica Golden


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