3 Olive Tapenade

I’m going to share with my 3 Olive Tapenade.  I love olives and have since I was little. I think it started years back at the kids table with my cousins when we use to put black olives on our fingers to eat them.  The rest is history!  I unfortunately am a lover of all things salty.  So, olives are definitely a favorite of mine.  The saltier the better if you ask me.  My Dad would always have olives in the house.  There was always a mason jar with his marinated olives in it.  So, I guess I get my olive of olives from him.

I made this Olive Tapenade a few months back and a few times since.  I will tell you it is salty.  So, if you aren’t a huge fan of salty foods or if you can’t eat a lot of salt don’t go crazy with eating this.  Maybe don’t try it at all because you won’t want to stop eating it.  🙂 Just kidding, everything in moderation right?

So I hope you enjoy this Olive Tapenade as much as I did.  It’s so fragrant and fresh.  It’s great with crostini, crackers and even spread on a sandwich.  It will keep for weeks in your refrigerator and is great to have on hand with some crackers if someone pops over to visit.

3 Olive Tapenade

1/2 cup kalamata olive
1/2 cup green olives
1/2 cup black California olives
1/2 cup roasted red peppers (home made or in a jar)
3 garlic cloves
4T olive oil (good quality)
1/2 T parsley (fresh or dried)
1/2 T fresh lemon juice
1 t onion powder
Sprinkle: salt and pepper

Directions:  Add all above ingredients minus the oil to a food processor.  Slowly add in the oil while you pulse.  Blend till finely chopped.  You want this to still have some texture so it shouldn’t be completely smooth.

Serve over crostini, crackers or pretty much on anything your heart desires or simply eat it by the spoonful! (Like me, 🙂 )

In the food processor
Take a peek in my food processor
Olive Tapenade on a crostini.
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My name is Julie. I'm 36 years old and living in Chicago! I'm am east coaster at heart. I love to cook and create new dishes. Check out my blog!

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