Yep, you read that right. 5 minutes, 8 ingredients, and you will be in tapenade heaven. These simple ingredients combine together to make the perfect dip. Or spread. Or sandwich filling. (Is an olive tapenade sandwich weird?!). The olives are salty, the lemon and vinegar are sour, the garlic is spicy, the roasted red peppers are so sweet, the parsley is bright and fresh and the olive oil ties it all together. All mixed together, this spread is a party in your mouth, the perfect complement to any social gathering. Even if it’s just you, yourself and a big bag of crackers :-). Plus, look how beautiful it is with all those colors!
This recipe makes a lot; it’s meant to be brought to parties and shared. It will fill a quart and a pint mason jar, which actually is pretty perfect. Take the quart jar to the party, keep the pint for yourself :-).
Several years ago, my friend Meg showed up at a gathering with this tapenade, rather nonchalantly, I might add. And when everyone freaked out about how amazing it was, she was like, yeah, it’s my mom’s recipe, it’s pretty good. Good?! Good??! Life changing, maybe. Off the hook, most definitely. Since that day, and after we forced her to divulge the recipe, I have been calling this Meg’s Mamma’s Tapenade.
But to be honest, it’s gone through a few reincarnations since the first time I made it. Mostly because I am a creature of convenience and I didn’t always have quite the right ingredients to make it in it’s original form. So, I improvised. And then, over time, it got tweaked and adapted and now, it’s got a new name and I am very happy to share it with all of you. Everyone should have a go-to party recipe like this.
This recipe makes a lot; it’s meant to be brought to parties and shared. It will fill a quart and a pint mason jar, which actually is pretty perfect. Take the quart jar to the party, keep the pint for yourself :-).
| Prep Time | 5 |
| Servings |
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- 2 cans black olives (drained)
- 2 cans green olives (drained)
- 1 15 oz jar roasted red peppers (drained) (equal to 1 1/2 cups)
- 2 tablespoons white wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon minced garlic (jarred or fresh is fine)
- 4 tablespoons fresh parsley (chopped fine)
- 3 tablespoons fresh lemon juice (juice of 2 lemons)
- salt and pepper to taste
Ingredients
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- In a food processor, pulse the olives until roughly chopped. You can do them all at once if your processor is big enough or do it in batches. Then move them to large bowl.
- Pulse chop the peppers in the processor. You don't need to clean it out from the olives. Add chopped peppers to olives in bowl.
- Add the vinegar, olive oil, garlic, parsley, lemon juice and salt and pepper to taste to olives and peppers. Mix until very well combined.
- Can be eaten straight away but the flavor really develops if it can sit in the fridge for a few hours or overnight.
- Store in airtight container in the refrigerator for up to a week.
I love olives! I may be in the minority, but love anything with salty olives 😉
Me too! I think even people who may not be big olive fans would like this tapenade.
I use olive tapenade on a bagel with vegan cream cheese and an optional slice of tomato , onion or carrot but it sure is delicious . Everyone loves my bagels
That sounds like an amazing combo! I’ll have to try it.