This is a very easy olive tapenade recipe. The olives, garlic, and sun dried tomatoes are chopped and diced, then mixed with the remaining ingredients. It is delicious! Put it on bread, crackers, chicken, or whatever you please! This olive tapenade recipe is sure to be a crowd pleaser! This is sure to be one of your go to appetizer recipes!
Preparing the ingredients for the olive tapenade recipe
First drain the sun dried tomatoes and dice them. I tried this in the food processor but it was hard to control the dice. The green olives, kalamata olives, and garlic also need dicing. I then put the diced olives, tomatoes, and garlic in a bowl to get to be friends. The key is to dice the ingredients to a size that will fit on your cracker, bread, or whatever you are eating with.
Adding the olive oil and balsamic
The olives, tomatoes, and garlic are added to the balsamic vinegar and olive oil is mouthwatering! Then the kick at the end with a touch of chipotle chili powder and pepper just finishes it off! The choice is up to you to add the chipotle chili powder. The recipe is still delicious without it.
I have used the Cuban bread recipe with the olive tapenade recipe. I just cut and toast the Cuban bread to cracker sized pieces. The tapenade goes great as an addition to sandwiches also. I used it on a ham and swiss and it was just delicious! This is a great recipe to experiment with. You can blend the olives a little more if you like to make a paste like consistency. This will make the tapenade easier to spread. The choice is up to you!
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- 1 tablespoon of olive oil
- 2 tablespoons of balsamic vinegar
- 1/2 cup of sun dried tomatoes packed in oil drained and diced
- 1/3 cup green olives diced
- 1/3 cup of Kalamata olives diced
- 3 cloves of garlic diced
- 1/8 teaspoon fresh ground pepper
- 1/4 teaspoon of chipolte chili powder
- Mix all ingredients well in a bowl and chill for at least 3 hours before serving.
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