Deb's Tapenade Recipe - Allrecipes.com
Deb's Tapenade Recipe
  • READY IN 20 mins

Deb's Tapenade

Recipe by  

"This is an olive dip that makes for a great appetizer or to serve as a topping on meat. Cut little baguettes into small rounds for dipping. You can use bread sticks, crackers, sliced peppers, or other veggies for dipping as well. "

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
  2. Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2009

Outstanding! I opted not to use the food processor as I cut the recipe in half and didn't want to pull it out for that small amount. I think I'd do this by hand again as it was really easy to put this together. Forgot the red pepper, but next time I'll be sure to add. This is similar to one I make with rosemary. Wonderful flavor - thank you for posting this recipe!

 
Most Helpful Critical Review
Jun 25, 2009

I have a recipe for tapenade which I've been using for years but decided to try this one. It is not bad but it's got way too much vinegar. Among other things, my recipe calls for just the olive oil and some anchovy filets to give it a certain "umph" lacking in this recipe.

 
Apr 27, 2009

I made this receipe for a large group and it was definitely a hit! I have been buying my olive tapenade from a restaurant and this was just as good if not better. I did leave out the red pepper since I did not have any on hand and it was perfect.

 
Jul 18, 2011

The best tapenade recipe I've ever had. It is always a hit. I do not include the red pepper and usually use a mix of kalamata and green olives. I also add a little more olive oil once I spoon it into the serving dish. Great with thin crackers.

 
Apr 15, 2009

Great! I used 1 can of black olives and one can of burgundy black olives. It makes a nice big batch so we were able to have it with french bread yesterday, I stuffed pork tenderloins with it tonight - and still have a little left. Thanks!

 
Mar 08, 2010

Awesome! I used half black/ half green olives. It was the perfect flavor I was looking for. As good as the jarred kind in the supermarket.

 
Feb 20, 2012

Excellent party dip with toasted baguette rounds. I used kalamata olives instead of black, and added a few greens ones too. The only change I would make next time would be to cut back a bit on the capers to reduce the saltiness.

 
Apr 21, 2011

Not a bad appetizer, but since you'll likely have to go to the grocery store for some of the ingredients anyway I'm not sure that it's worth the time and energy rather than just picking up a container of pre-made tapenade.

 

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Nutrition

  • Calories
  • 66 kcal
  • 3%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 435 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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