A Twist on The Classic Olive Tapenade Recipe

Introduction

Discover a vibrant twist on the classic olive tapenade that bursts with fresh herbs and a spicy kick. This versatile spread is perfect for enhancing crackers, crostini, or your favorite proteins. Easy to make and full of flavor, it’s sure to become a staple in your kitchen.

Ingredients

• 1 can California ripe green olives, drained
• 1 can California ripe black olives, drained
• ⅓ cup capers
• 2 garlic cloves, grated
• 1 cup basil leaves, roughly chopped
• 1 cup flat-leaf parsley leaves, roughly chopped
• Zest of 1 lemon
• 1 teaspoon dried oregano
• 1 cup extra virgin olive oil
• 1 teaspoon Calabrian chile flakes
• 2 teaspoons red wine vinegar
• Salt and freshly ground pepper to taste

Instructions

1. Step 1: Drain the olives and slice them in half, then transfer to a medium-sized mixing bowl.
2. Step 2: Add the capers, grated garlic, chopped basil and parsley, lemon zest, dried oregano, olive oil, Calabrian chile flakes, red wine vinegar, and a generous pinch of salt and coarsely ground black pepper. Stir well to combine all ingredients.
3. Step 3: Taste the tapenade and adjust seasoning by adding more garlic, salt, pepper, chili flakes, or red wine vinegar according to your preference.
4. Step 4: Serve the tapenade on bruschetta, crackers, crostini, or small flatbreads. It also pairs wonderfully with proteins like chicken, steak, burgers, pork, fish, seafood, tofu, or eggs. For a delicious twist, try it over baked feta and roasted tomatoes.

Tips & Variations

• For a smoother texture, pulse the ingredients briefly in a food processor instead of mixing by hand.
• Substitute Calabrian chile flakes with red pepper flakes if you prefer less heat.
• Try adding chopped sun-dried tomatoes or roasted red peppers for extra depth of flavor.
• Use fresh oregano if available for a brighter herbaceous note.

Storage

Store the tapenade in an airtight container in the refrigerator for up to one week. Olive oil may solidify when chilled—bring to room temperature before serving and stir well. This tapenade can also be frozen for up to 3 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of olives?

Yes, you can use any ripe olives you prefer. A mix of green and black olives provides the best balance of flavor, but Kalamata or Castelvetrano olives also work well.

Is this tapenade vegan?

Absolutely. This recipe contains no animal products, making it suitable for vegan diets.

A Twist on The Classic Olive Tapenade Recipe

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This twist on the classic olive tapenade combines both green and black California ripe olives with capers, fresh herbs, lemon zest, and a hint of Calabrian chile flakes for a vibrant, flavorful spread perfect for appetizers or as a topping for proteins and vegetables.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 2 cups 1x
• Category: Condiment
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Olives and Capers

• 1 can California ripe green olives, drained
• 1 can California ripe black olives, drained
• ⅓ cup capers

Herbs and Aromatics

• 2 garlic cloves, grated
• 1 cup basil leaves, roughly chopped
• 1 cup flat-leaf parsley leaves, roughly chopped
• Zest of 1 lemon
• 1 teaspoon dried oregano

Seasonings and Liquids

• 1 cup extra virgin olive oil
• 1 teaspoon Calabrian chile flakes
• 2 teaspoons red wine vinegar
• Salt and freshly ground pepper to taste

Instructions

1. Prepare the Olives: Drain the green and black olives, then slice them in half to enhance texture and flavor blending. Transfer the sliced olives to a medium-sized mixing bowl.
2. Combine Ingredients: Add the capers, grated garlic, roughly chopped basil and parsley, lemon zest, dried oregano, extra virgin olive oil, Calabrian chile flakes, and red wine vinegar to the bowl. Season with a generous pinch of salt and coarsely ground black pepper, then stir everything together until well combined.
3. Adjust Seasoning: Taste the tapenade and adjust the flavors by adding more garlic, salt, pepper, chili flakes, or red wine vinegar according to your preference to achieve the perfect balance.
4. Serve: Serve the tapenade as a flavorful topping on bruschetta, crackers, crostini, or small flatbreads. It also pairs wonderfully with proteins like chicken, steak, burgers, pork, fish, seafood, tofu, and eggs, or as a delicious accompaniment on baked feta and roasted tomatoes.

Notes

• This tapenade can be customized by adding more or less Calabrian chile flakes for spiciness.
• Use fresh herbs for the best aromatic flavor.
• Store leftovers in an airtight container in the refrigerator for up to one week.
• Great for entertaining and as a versatile condiment for various dishes.
• For a chunkier or smoother texture, pulse ingredients briefly in a food processor instead of mixing by hand.

Keywords: olive tapenade, Mediterranean appetizer, green olives, black olives, capers, basil, parsley, lemon zest, Calabrian chile flakes, no-cook spread, vegan appetizer