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–+ servings
olive and sundried tomato tapenade on seed crackers. Diced olives,

Olive Tapenade Recipe

Course: Appetizer
Cuisine: American, Italian
Diet: Vegetarian
Keyword: olive tapenade
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 69kcal
Author: clevelandcooking
Try this olive tapenade recipe made with sun-dried tomatoes, garlic, and a hint of spice. A perfect spread for crackers and sandwiches.
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Ingredients

  • 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 chipotle chili powder

Instructions

  • Mix all ingredients well in a bowl.

Notes

  • Can I make olive tapenade ahead of time?
    Yes! It stores well in an airtight container in the fridge for up to 4–5 days.
  • What kind of olives work best in this tapenade?
    A mix of green and Kalamata olives adds depth, but you can use any favorite variety.
  • Can I use a food processor for this recipe?
    You can, but it may over-process the ingredients. Hand dicing gives better texture.
  • Is this olive tapenade spicy?
    Only if you add the optional chipotle chili powder! It’s flavorful either way.

Nutrition

Serving: 6 servings | Calories: 69kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 261mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 0.4mg