Deb's Tapenade

Rating: 4.35 stars
31 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

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.

By Deb S.

Gallery
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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.

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  • 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.

Nutrition Facts

Per Serving:
66 calories; protein 1.1g; carbohydrates 3.3g; fat 5.8g; cholesterol 1.5mg; sodium 435.3mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Chari Campbell
Rating: 5 stars
03/10/2009
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! Read More
Helpful
(43)

Most helpful critical review

Pancha
Rating: 3 stars
06/25/2009
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. Read More
Helpful
(53)
31 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Pancha
Rating: 3 stars
06/25/2009
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. Read More
Helpful
(53)
Chari Campbell
Rating: 5 stars
03/10/2009
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! Read More
Helpful
(43)
kroissant
Rating: 5 stars
04/27/2009
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. Read More
Helpful
(36)
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BonnieB
Rating: 5 stars
07/18/2011
The best tapenade recipe I've ever had. It is always a hit. I do not include the red pepper and usually use a mix of kalamata and green olives. I also add a little more olive oil once I spoon it into the serving dish. Great with thin crackers. Read More
Helpful
(26)
SunnyByrd
Rating: 4 stars
04/15/2009
Great! I used 1 can of black olives and one can of burgundy black olives. It makes a nice big batch so we were able to have it with french bread yesterday I stuffed pork tenderloins with it tonight - and still have a little left. Thanks! Read More
Helpful
(20)
Jen Kepler Trend
Rating: 5 stars
03/08/2010
Awesome! I used half black/ half green olives. It was the perfect flavor I was looking for. As good as the jarred kind in the supermarket. Read More
Helpful
(18)
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Hayley
Rating: 3 stars
04/21/2011
Not a bad appetizer but since you'll likely have to go to the grocery store for some of the ingredients anyway I'm not sure that it's worth the time and energy rather than just picking up a container of pre-made tapenade. Read More
Helpful
(15)
Carolynhux
Rating: 4 stars
02/20/2012
Excellent party dip with toasted baguette rounds. I used kalamata olives instead of black and added a few greens ones too. The only change I would make next time would be to cut back a bit on the capers to reduce the saltiness. Read More
Helpful
(14)
MBKRH
Rating: 4 stars
07/08/2009
I thought this was fantastic! I omitted the capers (didn't have any) but I don't think they were missed really. I will make this again thanks for the great recipe. Read More
Helpful
(13)
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