By Lacey (Lace Bakes)
Easy Olive Tapenade
3 steps
Prep:4min
This tapenade reminds me of growing up in Sonoma County, California. There was a great little roadside shop called Jimtown Store that sold various dips and spreads, and their olive tapenade was our family favourite. We loved serving it layered onto creamy Brie cheese and serving it with crackers or slices of sourdough baguette at family gatherings. Over the years I’ve tried to replicate it and I finally have a winning recipe - it’s so quick and easy too!
Updated at: Tue, 30 Jul 2024 06:37:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
11
Low
Glycemic Load
0
Low
Nutrition per serving
Calories134.4 kcal (7%)
Total Fat14 g (20%)
Carbs3.1 g (1%)
Sugars0.1 g (0%)
Protein0.4 g (1%)
Sodium306.7 mg (15%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
First, chop the olives super finely. You can do this by using a manual chopper, by pulsing a few times in a food processor or you can chop with a knife - just make sure the pieces are nice and small.
Step 2
Mix all of the above together in a medium sized bowl and let flavours marinate for at least 30 minutes before using. This tapenade can be stored in sealed container in fridge for up to a week. Take out of fridge to let come to room temp before using.
Step 3
It’s delicious as an addition to cheese boards, on pizzas, sandwiches or as a topping for crostini. I love dimpling about half the batch of tapenade onto a tray of focaccia dough before baking it. It’s also great on grilled sourdough toast (rubbed with a garlic clove) with some cream cheese. A must-try for olive lovers!
Notes
2 liked
0 disliked
Delicious
Fresh
Spicy
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