This easy black olive tapenade might just become your go-to for a quick appetizer.
You know how it goes- you get that last minute call that friends are in the area. What to do?
Always have these ingredients on hand for this black olive tapenade, along with a box of crackers, and you'll always have a delicious and easy appetizer that only looks like you spent a lot of time preparing it!
Whether you're hosting a party or attending one, make things easy on yourself. You deserve a few extra moments to put your feet up and relax.
If you're anything like me, you'll take those extra moments to finish straightening up (or freshening up!)
What you Need
To make this black olive tapenade, you'll need pitted Kalamata black olives, pitted green olives, capers, sundried tomatoes, roasted red peppers, basil leaves, olive oil, fresh ground pepper, and feta cheese.
Easy Directions
In a food processor "pulse" the olives, capers, tomatoes and peppers until coarsely chopped.
Add the basil leaves and drizzle with about 1 TBS olive oil and ground pepper.
Pulse again until a well combined spread is formed.
Spoon into a bowl and add the feta cheese - mix gently with a wooden spoon as not to break up the cheese too much.
If needed, drizzle with teaspoon of oil just to keep moist.
Serve at room temperature with assorted crackers or toasted baguette rounds.
This recipe makes a wonderful garnish for roasted chicken, as well. It adds so much flavor.
Serve with a chilled Sauvignon Blanc such as the Francis Ford Coppola Diamond Collection Yellow Label.
Recipe
Olive Tapenade with Feta
Ingredients
- 1 cup pitted green olives
- 1 cup pitted kalamata black olives
- 1 teaspoon capers
- ¼ cup sundried tomatoes - packed in oil
- ¼ cup roasted red peppers roughly cut into pieces
- 6 fresh basil leaves
- Olive OIl - enough to drizzle
- fresh ground pepper
- ¼ cup crumbled feta cheese
Instructions
- In a food processor "pulse" the olives, capers, tomatoes and peppers until coarsely chopped.
- Add the basil leaves and drizzle with about 1 TBS olive oil and ground pepper.
- Pulse again until a well combined spread is formed.
- Scrape out into a bowl and add the feta cheese - mix gently with a wooden spoon as not to break up the cheese too much. If needed, drizzle with teaspoon of oil just to keep moist.
- Serve at room temperature with assorted crackers or toasted baguette rounds.
- This recipe makes a wonderful garnish for roasted chicken, as well.
- Wine Pairing: Serve with a chilled Sauvignon Blanc such as the Francis Ford Coppola Diamond Collection Yellow Label.
This post was written by contributor Jacqui McGovern from Your Best Friend's Kitchen.
Share your Thoughts!