Mixed Olive Tapenade with Sun-Dried Tomatoes and Feta

Homemade olive tapenade recipe is a delicious blend of mixed olives, capers, garlic, sun-dried tomatoes and feta cheese. Perfect for a starter or a snack!

For more entertaining recipe ideas, check out my Bruschetta Recipe Trio.

Sundays were made to slow down, rest and connect with each other. And what better way to connect with friends and family than to share delicious food?

I love to use moments like this to prepare fun dishes that break away from the ordinary. But although I want to make some great food I don’t feel much like anything complicated. No weekend in the kitchen for me!

Enter genius dishes like this Mixed Olive Tapenade! Salty and savoury and just oh so good! I’ve brought a twist to the classic recipe by adding sun-dried tomatoes and feta for extra punch!

Tapenade Recipe

So after a  quick fridge survey, which revealed a few bits and bobs, I settled on an olive tapenade. This is the easiest savoury snack to throw together if you have a food processor.

It’s delicious when spread on bread, crackers or even as a filling in sandwiches.

But I find that ready-made ones are always somewhat lacking in flavour and can be a bit one-note. So I set out to make my own-the perfect blend.

Ingredients

I combined ingredients that I had on hand but you can try anything you like as long as you keep olives as your main ingredient.

I personally love adding sun-dried tomatoes and feta cheese to mine. The sweetness of tomatoes counterbalances the saltiness of olives and feta adds that desirable creaminess that we all crave.

This is my recipe but you can feel free to play with it as you wish. One of the best parts of mastering simple, classic dishes is that they become the basis for all sorts of fun twists!

How to serve

Because olive tapenade has such punchy flavour, a little goes a long way. It also means that you don’t need to work too hard when serving.

You really can’t go wrong when serving with sourdough or flatbread, crackers or breadsticks. Or even fresh vegetables like carrots or sliced peppers. I like adding it to a spread along with hummus for variety.

Or try it as a garnish for a meat course. It goes so well with chicken, fish and almost anything else!

No need to heat tapenade up. Serve it cold or at room temperature!

More appetiser recipes

• Salt and Pepper Shrimp
• Bacon Wrapped Jalapeno Poppers
• Padron Peppers (Traditional Spanish Tapas)
• Maple Whiskey Baked Brie with Walnuts
• Whipped Feta Dip from The Veg Connection

Mixed Olive Tapenade

Julia Frey of Vikalinka

Makes approximately 2 cups of tapenade

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Prep Time 5 mins

Cook Time 5 mins

Course Appetiser

Cuisine Italian

Servings 10

Calories 55 kcal

Ingredients

  

1x2x3x

• 120g/1 cups green olives pitted
• 60g/1/2 cup kalamata olives pitted
• 6 sun-dried tomatoes oil packed
• 4-5 fresh basil leaves
• 1-2 tbsp capers
• 50g/2 oz feta cheese
• ½-1 clove garlic
• 1 tbsp olive oil

Instructions

 

• Put all ingredients in a food processor and pulse until desired consistency.
• Serve with sliced baguette, crackers or bread sticks.

Nutrition

Calories: 55kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 361mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 112IUVitamin C: 1mgCalcium: 36mgIron: 0.3mg

Keyword olive tapenade

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