Tapenade Recipe

Cameron S. Hill’s Tapenade

Photography by Kristina Armstrong

Local home chefs share their go-to dip recipes to impress guests at any gathering.

 

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!
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

Cameron S.

 

“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

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