Need something full of FLAVOR and a great appetizer this holiday season?! Look no further! My Chunky Green Olive Tapenade Recipe is delicious and simple. 🙌🏼 Spread on pieces of baguette🥖, salty crackers, or mixed in a salad 🥗. The mild Manchego cheese 🧀 and spicy crushed red pepper taste just perfect together. 🤤
I am a huge sucker for olives… my husband – not so much. Soooooo that means I don’t cook with them all too often unless I’m cooking for just myself and the kids. I couldn’t resist any longer and made a dip that was all about the olive. Go big or go home right? This dip has so many delicious, salty flavors combining with fresh herbs and a kick of crushed pepper. This is so tasty on fresh baguettes, saltine crackers, or flavored Triscuits. Whenever I have leftovers, I even sprinkle this overtop a yummy salad as a bonus topping!
What is a tapenade?
A tapenade is the name of a dish that originated in southern France. It originally was comprised of minced olives, capers, and anchovies. It has morphed over the years so that most know a tapenade as a diced olive dip or spread. They typically always have the olives and are oil-based as well.
Can I put any olive in a tapenade?
Yes! If you choose a black olive over the green, this dish will still come out super tasty! Any olives you prefer will work great in this recipe; just be sure to keep the ratios the same in the recipe below!
Ingredients for our Chunky Green Olive Tapenade Recipe:
- Kalamata Olives
- Green Olives
- Red Pepper Flakes
- Manchego Cheese
- Olive Oil
- Lemon Zest
- Fresh Parsley
- Black Pepper
How to make our Chunky Green Olive Tapenade Recipe:
The first step to making this appetizer is to measure out all the ingredients. Once you have them measured, dice the olives into small, fine pieces. You can always pulse the olives in a food processor. (Throw them in the processor in lightly pulse 5-6 times – that should do the job!)
Next, dice the Manchego cheese. Add both olives and garlic to a bowl and mix. Add the rest of the ingredients and completely stir.
Place an airtight top on the mixture and refrigerate at least an hour for all the flavors to marinate. If making ahead of time, allow to marinate in the refrigerator for 24 hours, mixing every few hours to get an even flavoring.
Serve chilled with fresh, sliced baguettes!
There is nothing like a great, go-to appetizer that can feed a good amount of people. This is also great for the holiday season because it requires NO cooking, therefore the oven is freed up for all the other yummy stuff you have going on! A bonus is that this just keeps getting better and better as it sits and marinates! Enjoy!
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- 1 cup Kalamata Olives, pitted and diced
- 1 cup Manzanitta Olives with pimento, diced
- 1 cup Manchego, diced
- 1 tsp zested lemon peel
- 2 Tablespoons chopped fresh parsley
- 1/2 teaspoons dried thyme
- 1 teaspoons black pepper
- 1 teaspoons crushed red pepper
- 1 1/2 cup olive oil
- 2 teaspoons minced garlic
- Dice both types of olive and place in a medium-sized mixing bowl.
- Add minced garlic to the bowl and stir.
- Chop cheese into very small pieces and add the olive mixture. Stir.
- Add the rest of the ingredients and stir thoroughly.
- Cover bowl with an airtight lid and place in the refrigerator.
- Allow to marinate for at least an hour, but 24 hours is recommended. Stir occasionally.
- Serve chilled with fresh baguette slices!
Amount Per Serving: Calories: 174Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 10mgSodium: 112mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)