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

Easy Olive Tapenade Recipe (Ready in 20 Minutes!)

Author: Dan Harper
69kcal
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Prep 20 minutes
Total 20 minutes
Wondering how to make olive tapenade? This homemade recipe is incredibly easy and packed with flavor from olives, garlic, and sun-dried tomatoes.
Servings 6 servings
Course Appetizer
Cuisine American, Italian

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

Method

  1. Mix all ingredients well in a bowl.

Nutrition

Serving6 servingsCalories69kcalCarbohydrates4gProtein1gFat6gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gSodium261mgPotassium164mgFiber1gSugar1gVitamin A202IUVitamin C10mgCalcium17mgIron0.4mg

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.

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