Olive Tappenade – a delicious recipe with black olives, green olives, garlic, parmesan cheese, butter, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 175 degrees
2
cut baguette into thin slices and place slices on a un greesed baking sheet Brush tops with olive oil and bake in a preheated oven until completely dried out, about 30 to 45 minutes. Check toasts periodically (bread slices can be prepared up to two days in advance and stored in a zip lock bag or storage container)
3
meanwhile, combine olives in a food processor and in short quick bursts coarsely chop. Transfer olive mixture to a small bowl. With machine running, drop garlic through feed tube of processor and mince. Add parmesan, butter and olive oil and process into a paste. Add butter mixture to bowl with olives and fold together along with the Italian parsley and jack cheese.
4
Serve in a beautiful bowl alongside crostinis.
5
The tapenade can be made a day in advance and brought back to room temp before serving.
287
kcal
Calories
27
g
Fat
3
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup black olives, 1/2 cup green olives, 4 cloves garlic, 1/2 cup parmesan cheese grated, and more.
Yes, Olive Tappenade falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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