Triple-Olive Tapenade

Impress at your next dinner party with this delicious triple olive tapenade. Green, black, and kalamata olives are combined with garlic and fresh basil or rosemary in this delicious olive spread. You can also switch things up with recipes for fig and olive tapenade, dried tomato and artichoke tapenade, or orange-scented almond tapenade!

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3.5 by 12 people

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  • Makes: 48 servings
  • Serving Size: 1 tablespoon
  • Makes: 3 cups
  • Start to Finish: 20 mins

Triple-Olive Tapenade

Directions

  1. In a blender or food processor combine green olives, kalamata olives, black olives, oil, capers, vinegar, mustard, anchovies (if desired), and garlic. Cover and blend or process until finely chopped, stopping to scrape down sides as necessary. Stir in fresh herb(s).
  2. Spoon tapenade into 4-ounce canning jars, airtight storage containers, or freezer containers, leaving a 1/2-inch headspace. Seal and label. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

From the Test Kitchen

French Fig and Olive Tapenade:

Prepare as directed, except omit the green olives and anchovies, and increase the mustard to 2 tablespoons. Soak 1 1/2 cups quartered dried Mission figs in warm water for 30 minutes; drain. Add soaked figs to the mixture before blending. Makes 3 cups.

Nutrition analysis per serving: 37 calories, 0 g protein, 4 g carbohydrate, 2 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 3 g total sugar, 0% Vitamin A, 0% Vitamin C, 82 mg sodium, 1% calcium, 1% iron

Artichoke and Dried Tomato Tapenade:

Prepare as directed, except substitute one 9-ounce package 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 blending. Makes 4 cups.

Nutrition analysis per tablespoon: 27 calories, 0 g protein, 1 g carbohydrate, 3 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 0 g total sugar, 1% Vitamin A, 5% Vitamin C, 97 mg sodium, 1% calcium, 1% iron

Orange-Scented Almond Tapenade:

Prepare as directed, except substitute 1 cup toasted slivered almonds for the green olives. Add 1 tablespoon finely shredded orange peel and 2 tablespoons orange juice to the mixture before blending. If desired, garnish with orange peel slivers. Makes 3 1/2 cups.

Nutrition analysis per tablespoon: 36 calories, 1 g protein, 1 g carbohydrate, 3 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 0 g total sugar, 0% Vitamin A, 1% Vitamin C, 75 mg sodium, 1% calcium, 1% iron

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Nutrition Facts (Triple-Olive Tapenade)

  • Per serving:
  • 29 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 146 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 0 g pro.
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