Use this sophisticated topper to make your hot dogs fancy, as part of a charcuterie board, even atop a succulent cut of beef. As long as you love olives, this tapenade recipe can go on most anything.

Annie Krumhardt
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

total:
20 mins
Servings:
24
Yield:
1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender combine 3/4 cup each pitted green olives and pitted Kalamata olives, 1/4 cup pitted oil-cured black olives, 3 tablespoons olive oil, 1 tablespoon each drained capers and balsamic vinegar, 1 1/2 teaspoons Dijon-style mustard, 1 anchovy fillet (if desired), and 1 clove minced garlic.
    Pulse until finely chopped, stopping to scrape down sides as necessary. Stir in 1 1/2 teaspoons snipped fresh herbs, such as parsley, thyme, oregano, and/or rosemary. Store in the refrigerator up to 1 week or freeze up to 3 months. Makes 1 1/2 cups.

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Artichoke and Dried Tomato Tapenade

Prepare as directed, except substitute one 9-oz. pkg. frozen artichoke hearts, thawed and coarsely chopped, for the Kalamata olives and black olives, and substitute lemon juice for the balsamic vinegar. Add 1 cup snipped, drained oil-pack dried tomatoes to the mixture before processing or blending. Makes 4 cups.Per 1 Tbsp.: 27 cal., 3 g fat (0 g sat. fat), 0 mg chol., 97 mg sodium, 1 g carb., 1 g fiber, 0 g pro.

Orange-Scented Almond Tapenade

Prepare as directed, except substitute 1 cup slivered almonds, toasted (tip, page 000) for the green olives. Add 1 Tbsp. orange zest and 2 Tbsp. orange juice to the mixture before processing or blending. If desired, garnish with orange zest slivers. Makes 3 1/2 cups.Per 1 Tbsp.: 36 cal., 3 g fat (0 g sat. fat), 0 mg chol., 75 mg sodium, 1 g carb., 1 g fiber, 0 g pro.

Nutrition Facts

29 calories; fat 3g; carbohydrates 1g; mono fat 2g; vitamin a 12.8IU; vitamin c 0.2mg; folate 0.3mcg; sodium 146mg; potassium 4mg; calcium 4mg; iron 0.1mg.
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