Easy Olive Tapenade Recipe

5 from 3 votes

This recipe uses a mixture of kalamata and green olives, capers, sun dried tomatoes, garlic and herbs!

Prep Time10

Cook Time15

Course: Appetizer, dinner, party, Snack

Cuisine: American, Italian

Keyword: appetizer, bread art, cheese bread, crostini, dip recipe, olive spread, olive tapenade, olives, party appetizer

Servings:

Place all the ingredients in a food processor. Pulse until the mixture is well minced and combined.
13 oz drained kalamata olives, 6 oz drained manzanilla green olives, 2 oz drained capers, 4 oz sun dried tomatoes packed in olive oil, 2 cloves peeled garlic, 1/2 cup loosely packed Italian flat leaf parsley, 1/2 loosely packed fresh basil, 1 tsp freshly ground black pepper, salt to taste, 2 tbsp extra virgin olive oil, 2 tsp fresh squeezed lemon juice

Preheat oven to 350 degrees F.
1 loaf baguette or artisan loaf, 1/4 cup extra virgin olive oil, salt and pepper to taste
Slice bread into 1/2 inch pieces. Add to a sheet tray and drizzle olive oil and sprinkle with salt and pepper. Toss together until the bread is coated in the olive oil.
Arrange in a single layer on the sheet tray. Bake for 15-20 minutes or until nice and golden and toasted.

This tapenade is delicious on crostini and crackers.

If you don't have a food processor you can use a blender.