Mixed Olive Tapenade Recipe

Urvashee Patel | Dessarts

Mixed Olive Tapenade comes together so easily. Use it as a starter or sprinkle on top of a main course for extra flavor.

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. 

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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.


Cooking Method:
No Cook
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Related Recipes:
Vegetarian Recipes, Condiment Recipes, Appetizer Recipes, Snack Recipes, Olife Recipes, Easy Recipes, Pepper Recipes, Dip Recipes, Family Meals and Snack Recipes, No Cook Recipes
Recipe Yields:
4 servings
Prep Time:
Total Time:
Related Post:
Author: Urvashee Patel
Recipe Yields: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 28
Calories 53

% Daily Value*
Total Fat 4g
  Saturated Fat 0g
Sodium 406mg
Total Carbohydrate 4g
  Dietary Fiber 1g
  Sugars 3g
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
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.

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