I LOVE olives! I did not like green olives until I was pregnant with my son and I always craved them with cottage cheese. I know, it sounds very strange and pregnancy cravings sometimes come out of left field, but I loved it and ate it a lot. Since then, I eat them and all types of olives, all the time, alone and in various recipes.
Last year my brother and his family came out for Easter and I always plan out a menu when we have visitors. I knew they loved olives, as well as tapenade, so when I found Three Olive Tapenade at Former Chef, I knew it would be hit. They loved it and said it was the best tapenade they have ever had! It was amazing on Club crackers and we polished off a large bowl. Since then, I have made it a few more times for my parents and friends, and everyone always enjoys it. My brother came out again this Easter and since they enjoyed the appetizer so much last year, I of course had to make Three Olive Tapenade again and it disappeared in minutes!
With all of this beautiful weather we are having here in Arizona and a lot of get togethers with friends and pool days coming up, I will be making this tapenade many more times. Three Olive Tapenade is delicious, full of amazing flavors, very addictive. and a perfect appetizer for warm weather!
Three Olive Tapenade
Ingredients
- 1 cup kalamata olives pitted
- 1 cup large green olives pitted
- 1 cup California olives pitted
- 1 red bell pepper roasted and cut into 1″ pieces
- 4-5 cloves of garlic
- 1 tbsp parsley loosely chopped
- 1 tbsp basil loosely chopped
- 3 tsp lemon juice
- 2 Tbsp capers
- 5 Tbsp olive oil
Instructions
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Put the olives, capers, garlic and red pepper into a food processor
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Pulse in 1 second intervals 10-15 times and scrape down the sides of the bowl
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Add the herbs, lemon juice and olive oil and pulse another 10 times or so, stopping in the middle to scrape down the sides of the bowl
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In the end, you want the pieces to be 1/8″ to 1/4 ” in size and you want to see all the colors of the olives and peppers
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Kim | a little lunch says
Thanks for this wonderful tapenade recipe! (Saw it on FB when The Slow Roasted Italian shared your post.) Loved the story behind it, too!
Carol | a cup of mascarpone says
This tapenade looks absolutely delicious! A local wine restaurant serves this for happy hour on Friday evenings, and I’ve been know to order two servings! Can’t wait to try it! Thanks for sharing!
Rachel @{I Love} My Disorganized Life says
Oh.my.gosh! I love olive tapenade! So glad you decided to share it with us at Wicked Good Wednesdays!
Stacey says
Thanks Rachel! I LOVE this olive tapenade!
Martha@A Family Feast says
This looks so good! I love olives but have never made my own tapenade..can’t wait to try this recipe!
Stacey says
Thanks Martha! Let us know what you think when you try it!
Jamie v says
Love it! Look forward to it next Easter as well!!! Might make it Sunday for a get together
Nancy Luck says
Can’t wait to try this, but……..do you really measure your fresh herbs in ounces? LOL! I have no idea how much 1/2 oz. of parsley or basil is – can you convert that to a measurement I can measure? Like teaspoons, etc.? Thanks!
Aubrey says
Sorry about that Nancy. I’m not sure why it was written with oz. but the recipe has been updated to reflect 1 tablespoon. Let us know what you think when you try it. 🙂
Jill Schwieger says
You know those beautiful little colored sweet peppers? I cut those into halves or thirds, stuff with cream cheese, and top with tapenade. Can’t wait to try this!
Aubrey Cota says
What a great idea Jill!
Kecia says
Please pass me a spoon! This is making me drool! I printed it off so I can make it!
Aubrey Cota says
Right!! watch and don’t let that paper get soggy.
Michelle says
Thanks for your post. This is the only recipe I found that the finished product doesn’t look pulverized. I’ll be trying it tonight.
Schatzie Gibbons says
Thank you for the great recipe! I used to buy this when I lived in San Francisco. I can’t find it in Saint Louis so I’m really looking forward to making this. I add balsamic vinegar ( a tablespoon and an ounce or 2 of wine) and toss the tapenade with cheese tortellini or beef ravioli. Its a great inexpensive pot luck or salad or main course! It’s the best received vegetarian dish I ‘ve ever made.
Aubrey Cota says
Great idea!! What a great way to change up an ordinary tortellini dish, I’ll have to keep this in mind for when I make it.