Deb's Tapenade

Deb's Tapenade

24
Deb S. 6

"This is an olive dip that makes for a great appetizer or to serve as a topping on meat. Cut little baguettes into small rounds for dipping. You can use bread sticks, crackers, sliced peppers, or other veggies for dipping as well. "

Ingredients

20 m servings 66 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
  2. Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.
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Reviews

24
  1. 24 Ratings

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I have a recipe for tapenade which I've been using for years but decided to try this one. It is not bad but it's got way too much vinegar. Among other things, my recipe calls for just the olive...

Outstanding! I opted not to use the food processor as I cut the recipe in half and didn't want to pull it out for that small amount. I think I'd do this by hand again as it was really easy to ...

I made this receipe for a large group and it was definitely a hit! I have been buying my olive tapenade from a restaurant and this was just as good if not better. I did leave out the red peppe...

The best tapenade recipe I've ever had. It is always a hit. I do not include the red pepper and usually use a mix of kalamata and green olives. I also add a little more olive oil once I spoon it...

Great! I used 1 can of black olives and one can of burgundy black olives. It makes a nice big batch so we were able to have it with french bread yesterday, I stuffed pork tenderloins with it ton...

Awesome! I used half black/ half green olives. It was the perfect flavor I was looking for. As good as the jarred kind in the supermarket.

Excellent party dip with toasted baguette rounds. I used kalamata olives instead of black, and added a few greens ones too. The only change I would make next time would be to cut back a bit on...

Not a bad appetizer, but since you'll likely have to go to the grocery store for some of the ingredients anyway I'm not sure that it's worth the time and energy rather than just picking up a con...

I thought this was fantastic! I omitted the capers (didn't have any) but I don't think they were missed, really. I will make this again, thanks for the great recipe.