Mixed Olive Tapenade

Urvashee Patel | Dessarts

Mixed olive tapenade can be spread on crostini, dipped with your favorite chip, or enjoyed on a sandwich. It’s the perfect dip or condiment for just about any meal.

Mixed Olive Tapenade Photo

I love olives. A trip to the grocery store olive bar is like a treat for myself and my 8-year-old. We are both totally addicted and just can’t stop eating them! So when it was time to have a big family dinner for this not so little guy’s 8th birthday, olives were the top of the menu.

I was specifically told not to make Indian food. “I want Italian! Spaghetti!” I rolled my eyes knowing that none of the adults were into spaghetti. His request was for spaghetti, spinach artichoke dip, bruschetta and olives!

So I went with it. The adults got this awesome baked eggplant parmesan and it was all good. The best part about it was that I didn’t need to use a single brain cell to menu plan. Whadya know, having a demanding child works out sometimes!

For the olives, I made this delicious mixed olive tapenade. He probably would have just settled for a bowl of olives but where’s the fun in that? It’s a party!

Mixed Olive Tapenade Picture

I promise this recipe is almost just as easy as dumping a bunch of whole olives into a bowl. You can still have all the fun of picking out your olives at the olive bar.

I don’t know about you, but I love trying every variety. I also happened to come across these cute little sweety drop peppers this time. I decided to add some in for color, but they also had a nice sweet taste to them.

Then I picked a bunch of herbs that I already had on my window sill. You can really use any mix of your favorite herbs. For the tapenade, all you have to do is toss all the ingredients into a food processor! Easy peasy.

Mixed Olive Tapenade Image

What’s even better is what you can do with your tapenade. You don’t have to just serve it in a bowl alongside crackers. You can get as creative as you want.

Make a goat cheese olive tapenade bruschetta or make your own hors d’oeuvre plate by layering crackers with a slice of cucumber topped with tapenade. Sprinkle it over a main course to add some flavor.

My favorite use is to mix it into pasta with some mozzarella pieces and chopped vegetables for a nice past salad lunch.

It’s good any way you want to try it, and perfect for the upcoming holiday entertainment season. 

Mixed Olive Tapenade Recipe

  4 Servings


  • 1/4 cup Sweety Drop Peppers, Or peppadews
  • 1/4 cup Kalamata Olives, Pitted
  • 1/2 cup Green Olives, Pitted
  • 1 clove Garlic, Minced
  • 6-7 Fresh Basil Leaves
  • 1/8 cup Fresh Parsley Leaves
  • 1 1/2 teaspoons Lemon Juice
  • 1 tablespoon Fresh Oregano
  • 1 teaspoon Capers
  • 1 teaspoon Dijon Mustard


  1. Place all the ingredients in a small food processor.
  2. Pulse until the ingredients are finely chopped but not pureed, scraping down in between a few pulses.
  3. Scoop it all out into a bowl and enjoy.


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Urvashee Patel

About Urvashee

Urvashee blogs about delectable desserts on her blog, Dessarts. Lucky for us, she's sharing her delectable vegetarian dishes too as a Vegetarian Fanatic.