Tapenade Recipe

Tapenade Recipe

A bold olive tapenade dip with Kalamata and Castelvetrano olives, giardiniera, and Calabrian peppers. Great with crackers or as a sandwich spread!

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Course Appetizer

Cuisine Italian

Ingredients

  

• 1 1/2 cups pitted Kalamata olives
• 1 cup Castelvetrano olives
• 1 cup mild crunchy vegetable giardiniera
• 2/3 cup mild Chicago-style giardiniera
• 2/3 cup pickled red onion
• 2/3 cup mild banana pepper rings
• 1/2 cup roasted red pepper
• 2-3 Tbsp. olive oil
• 1 tsp. capers
• 1-3 Tbsp. Calabrian peppers, chopped (to preferred spiciness)

Instructions

 

• Blend all ingredients in food processor/blender until preferred thickness and consistency.
• Store in airtight container in the refrigerator for about 2-3 weeks.
• Stir before enjoying and serve with crackers or as a sandwich spread.

Keyword Olive Tapenade, tapenade

“This is an easy-to-make recipe and a versatile, different way to start an evening. While I love Italian food, this works as a prelude to pasta, pizza, or anything else when your neighbor says ‘bring something.’ It also is easy to tinker with. Want it spicy? Add more Calabrian peppers. Want a more subtle olive taste? Add less Kalamata olives. Any cracker, pita chip, or toasted bread partners with it.”

– Cameron S. Hill