Deb's Tapenade

Deb's Tapenade

22 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    20 m
Deb S.
Recipe by  Deb S.

“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. ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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.

Share It

Reviews (22)

Rate This Recipe
Pancha
51

Pancha

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 oil and some anchovy filets to give it a certain "umph" lacking in this recipe.

CHARI
41

CHARI

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 put this together. Forgot the red pepper, but next time I'll be sure to add. This is similar to one I make with rosemary. Wonderful flavor - thank you for posting this recipe!

kroissant
33

kroissant

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 pepper since I did not have any on hand and it was perfect.

More Reviews

Similar Recipes

Fig and Olive Tapenade
(173)

Fig and Olive Tapenade

Kalamata Olive Tapenade
(109)

Kalamata Olive Tapenade

Tapenade
(49)

Tapenade

Roasted Red Pepper Tapenade
(48)

Roasted Red Pepper Tapenade

Deb's Spicy Summer Evening Mushrooms
(35)

Deb's Spicy Summer Evening Mushrooms

Sundried Tomato Tapenade
(19)

Sundried Tomato Tapenade

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Fig and Olive Tapenade

>

next recipe:

Mediterranean Tapenade