This olive tapenade is a great appetizer to serve at your next party or just over a glass of wine. This is a blend of olives and feta cheese topped on some toasted baguette.
Olive tapenade has become one of my new favorite appetizers. You don’t see it too often at restaurants, but when I do I order it for sure.
I do have an obsession with all things salty though. From olives, to pickles, and salty sauces like soy sauce and Worcestershire. I’ve always been that way. I’ll choose salty over sweet any day.
The first time I had olive tapenade was on vacation at a resort in Mexico. It was at the French restaurant at the resort and it was served as the chef’s special appetizer.
When we went back a little over a year later they were still serving it. So it must have been a hit.
Instead of the feta mixed in like mine, they served a nice side of whipped feta. If you would like a recipe for whipped feta you can find one here. I can’t get enough of some whipped feta spread.
This is a rather simple recipe. Just throw all the ingredients in a food processor and blend away. I do suggest throwing the garlic in the food processor first and get it really chopped up and then adding all other ingredients.
Toasted baguette bread is simple enough to make too. Just slice up some baguette bread, brush some olive oil on it and cook for about 12 minutes in the oven.
I also see toasted baguette bread for sale at the store thinking why would I pay $5 when I can make it for a little over $1 myself. I guess it’s for those times you need something quick and ready to go.
So next time you’re planning to have the girls over for some wine and talk whip up the simple and quick olive tapenade and your guest will not be disappointed.
Olive Tapenade
Ingredients
- 1 cup kalamata olives
- 1/2 cup of green olives
- 1 1/2 TBSP capers
- 4 TBSP feta cheese
- 3 garlic cloves
- 3 TBSP olive oil
- 2 TBSP lemon juice
Toasted baguette
- 1 baguette loaf
- 4 TBSP olive oil
Instructions
- Preheat oven to 350 degrees
- Slice baguette bread and lay on a baking sheet and brush on olive oil and cook for 12 minutes until golden brown
- Add garlic to food processor and chop up well
- Then add all remaining ingredients to food processor and blend where the olives are still a little chunky
- Serve in a bowl with toasted baguette bread on the side.
How long will this mixture store for in the fridge?
I would say about a week
I did not have any kalamata olives on hand. But it did have sliced black olives. And it worked perfect! I used it as a topper to my grilled tuna. Excellent! Can’t wait for tomorrow to have a toasted bagel, melted cheese and the the olive topping. I will be making this again.
Yum. Yeah any olives it works great with