Olive Tapenade is a great addition to so many different dishes. This particular version is mild yet diverse at the same time. The use of a specific type of olive is what makes it so mild in nature.
Watch me make Olive Tapenade here
Use Castelvetrano olives for this tapenade
I absolutely must start by saying, I love Castelvetrano olives. If I’m honest, I haven’t really had much experience with olives other than on an occasional Greek pizza. This particular type definitely turned me into a fan. They’ve got a mild yet buttery taste. Because of the mild nature of the Castelvetrano, I would highly recommend starting here if olives haven’t necessarily been on your radar. I picked mine up at a small, local farmers market here in Atlanta but you should be able to find them anywhere a large variety of olives are sold-Whole Foods would be a good place to start!
Ways to enjoy Olive Tapenade
I could enjoy this tapenade in so many ways whether cooked or as is. This would be great atop a nice piece of crisp, buttered bread, with a cheese board, or on any variety of meat or seafood. Try imagining this mixed into some hummus, or as the base of a pizza…what a treat! Using salt and pepper are optional here because capers are naturally salty. Olives are also relatively salty but I find that this particular olive is very mild. The purpose of salt in any dish is to bring out the flavors, not to make it salty. Just taste what you have before making the decision. You can skip the salt and just add pepper if you’d like but the choice is yours!
MORE FUN APPETIZERS!!!Print
A really easy and delicious olive tapenade to be used for a variety of different things. This can be cooked or eaten as is like a topping.
1 cup Castelvetrano (or similar) olives
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp capers
¼ cup parsley
2 cloves garlic
- Combine all ingredients in a food processor and pulse until desired texture is reached.
Salt and pepper are optional