Olive Tapenade

Name: Olive Tapenade
Prep time: 10 min
Total time: 10 min
Yield: 2 c.
Ingredients: 1 c. pitted kalamata olives, drained; 1 c. green olives with pimentos, drained; 1/4 c. capers, drained; 1/4 c. finely chopped red onion; 2 anchovies, finely chopped, optional; 2 tbsp. olive oil; 2 tbsp. lemon juice; 2 tbsp. chopped, fresh parsley or basil; 1/4 tsp. crushed red pepper flakes; 4 oz. piece goat cheese; 1 loaf french bread, thinly sliced and toasted

This fresh, zippy condiment comes together in minutes!

By Erin MerharPublished: Dec 21, 2022

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the pioneer woman's olive tapanade recipe

Will Dickey

Yields:

2 c.

Prep Time:

10 mins

Total Time:

10 mins

Olive tapenade is the perfect salty, briny, colorful addition to any charcuterie, meze or cheese board. Tapenade is a traditional condiment from the Provence region of France, that typically includes chopped olives, capers and anchovies. It tastes wonderful on toasted baguette, and compliments cured meats and soft cheeses. Pop open a bottle of champagne and add this to your New Year's Eve appetizer spread!

What ingredients are in olive tapenade?

This tapenade recipe includes two types of olives—kalamata and green—as well as capers, red onion, olive oil, lemon juice, and parsley for brightness. Add a couple of chopped anchovies, if you dare, and if your guests are adventurous eaters! The anchovies won’t taste fishy, rather they enhance the brininess of the olives and capers. Look for green olives with pimentos in the center- the pimentos add color and sweetness to the spread!

What do you eat with olive tapenade?

This spread can stand alone on pieces of toasted french bread, but we love the combination of tapenade and fresh, creamy goat cheese. Thinly slice a baguette then drizzle it all over with olive oil. Bake until lightly golden. While it's still warm, spread pieces with goat cheese and top with a spoonful of tapenade. It’s the perfect, salty snack paired with bubbly wine, like prosecco.

What is tapenade used for?

Beyond its condiment status, tapenade can be added to grilled cheese, tossed with pasta, or served as a topping for meats such as lamb chops.

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Ingredients

For the Tapenade:

1 cup
pitted kalamata olives, drained
1 cup
green olives with pimentos, drained
1/4 cup
capers, drained
1/4 cup
finely chopped red onion
2
anchovies, finely chopped, optional
2 Tbsp.
olive oil
2 Tbsp.
lemon juice
2 Tbsp.
chopped, fresh parsley or basil
1/4 tsp.
crushed red pepper flakes

To Serve:

4 oz.
piece goat cheese
1
loaf french bread, thinly sliced and toasted

Directions

1. Step 1Finely chop the kalamata and green olives and place in a medium mixing bowl. Stir in the capers, red onion, and anchovies, if using. (Alternatively, place the olives, capers, red onion and anchovy in the bowl of a food processor. Pulse several times to break up into little pieces and combine. Transfer to a mixing bowl).
2. Step 2Stir in the olive oil, lemon juice, fresh parsley or basil, and crushed red pepper flakes.
3. Step 3Serve alongside goat cheese and toasted slices of french bread.

Tip: You can make this dish up to three days in advance. The flavors will further develop as it sits!

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