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, connect with each other, and of course eat delicious food.
Taking the time to rest hasn’t been an option for me in a while. I am on the last stretch of my course and the temptation, however unwise, to take it easy is now stronger than ever. I am tired physically and emotionally. I’ve been pushing myself so hard since January that the moment of “running out of steam” has come and long gone.
Quite a scary realisation actually…I’ve got nothing left to keep me going just when the final exam is looming on the horizon. I’ve got deadlines so common sense that tells me that it’s time to recharge should be ignored. I will recharge when it’s all over.
I wish our body and mind worked that way but they don’t. When their needs are ignored for months on end “recharging” later on doesn’t happen easily or so my incredibly clever friends tell me. So with that in mind, I am taking this Sunday off and resting.
I am doing everything I’ve been missing -sleeping in, hanging with my kids, catching up on my favourite shows and I am also making delicious food because it’s all part of the package for me.
Although I wanted to make some great food I didn’t really have the energy for anything complicated. You know the whole tiredness thing again.
How do you make a tapenade?
Soooo after a quick fridge survey, which revealed a few bits and bobs, I settled on an olive tapenade. The easiest savoury snack to throw together if you have a food processor.
How do you eat olive tapenade?
It’s delicious when spread on bread, crackers or even as a filling in sandwiches.
I also find the ready-made ones are always somewhat lacking in flavour so I set out to make my own-the perfect blend.
What ingredients are in olive tapenade?
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 as the sweetness of tomatoes counter-balance saltiness of olives and feta adds that desirable creaminess that we all crave.
Here is my recipe but feel free to play with it as you wish.
Happy Sunday, friends! I hope yours is lovely in every way!
- 1 cups green olives pitted
- 1/2 cup kalamata olives pitted
- 6 sun-dried tomatoes oil packed
- 4-5 fresh basil leaves
- 1-2 tbsp capers
- 50 g/ 2 oz feta cheese
- 4-5 cloves marinated garlic optional
- 1 tbsp olive oil
- Put all ingredients in a food processor and pulse until desired consistency.
- Serve with sliced baguette, crackers or bread sticks.