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Black olive tapenade in a white bowl with crackers, nuts , and basil leaves.
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Olive Tapenade with Feta

This recipe for Olive Tapenade with Feta is so delicious and so easy to make. Your guests will be delighted! Serve it with a chilled Sauvignon Blanc.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 10 servings
Calories: 57kcal

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.

Notes

Be very careful not to completely puree the tapenade. It should be a spread but you should be able to tell there are olives in it.
Only use fresh basil. Dried just doesn't cut it in this recipe.
Remember to store any leftovers in an airtight container.

Nutrition

Serving: 1 | Calories: 57kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 520mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 0.4mg