A delicious olive and feta mixture great as an appy or at party as a spread. Traditionally tapenade is made without feta cheese, so you can remove the feta and replace with an even mixture of Kalamata and green olives.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
24
Yield:
3 1/2 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

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Nutrition Facts

102 calories; protein 1.7g 4% DV; carbohydrates 1.7g 1% DV; fat 9.9g 15% DV; cholesterol 7.2mg 2% DV; sodium 462mg 19% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
02/11/2014
olive taste too strong. Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/10/2014
olive taste too strong. Read More
(1)
Rating: 5 stars
09/19/2018
Substituted sardines for anchovies and left out the feta. Yum. Used the feta in a second batch without the fish both were yummy. But... even though I'm not a big fish fan the sardines added to the recipe. More depth. Read More
Rating: 4 stars
01/18/2017
Up in the recipe description the submitter says you can leave the feta out since it is not traditional. I did leave it out but not on purpose. I totally forgot it but it my opinion I don't think it needed it. It was plenty salty (almost too much) without it. I used green olives with pimentos for some color. I really likes this but you really have to like olives. It was pretty potent. Read More
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