Easy 10-Minute Olive Tapenade Appetizer Recipe
A quick and easy Mediterranean-style olive tapenade packed with briny flavors from a blend of olives, fresh herbs, and a touch of anchovy. Perfect for spreading on baguettes, serving with pita chips, or adding to your charcuterie board in just 10 minutes.
Equipment
- 1 Food processor If you don't have a food processor, finely chop all of the ingredients with a sharp knife and mix them along with the oil and vinegar in a medium-sized bowl.
Ingredients
- 1 cup Pimento stuffed green olives
- 1 cup Kalamata olives
- 3 Fresh garlic cloves roasted if desired
- 2 Anchovies fillets can substitute anchovy paste
- 2 tablespoons Capers rinsed
- 2 teaspoons Worcestershire sauce
- 3 tablespoons Fresh parsley
- 1 tablespoon Red wine vinegar can substitute lemon juice
- ¼ cup Extra Virgin olive oil
- ¼ teaspoon Red pepper flakes
- 1 teaspoon Oregano
- Salt - to taste. There are a lot of salty ingredients in this recipe so wait until the end to add any salt. Taste it and if you feel like it needs a bit more you can add it then.
- Fresh cracked black pepper
Instructions
- Place all of the ingredients in the bowl of a food processor. Pulse until everything is combined (scraping the sides of the bowl if necessary) and the texture is how you want it. If you want it to have a relish consistency, just pulse it a few times. If you want to use it as a spread, process it until it forms into a paste.
- Taste for seasoning and make any necessary adjustments.
- Serve at room temperature.