Appetizers, Soups and Salads
Olive Tapenade

Makes 8 to 12 Servings

¾ cup canned ripe black olives
1 teaspoon lemon juice
½ cup pimento-stuffed Spanish green olives
1 tablespoon capers
½ teaspoon Italian seasoning
1 teaspoon minced garlic
1½ teaspoons chopped fresh parsley
1½ tablespoons pine nuts or sunflower seeds
Dash of cayenne pepper
1 (8-ounce) package cream cheese, for serving
Sliced bread, pita chips and/or gourmet crackers for serving

Put all ingredients, except cream cheese and bread, in a food processor and pulse for 30 seconds. Chill and serve over cream cheese with sliced bread, pita chips and/or gourmet crackers.

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“We pair this tapenade with freshly baked bread and pita chips as part of our wine and appetizer hour – it is always a big hit. This recipe is adapted from one at the Ink House Bed & Breakfast in Napa.” —Innkeeper, Old World Inn--Old World Inn
Address: 1301 Jefferson Street
Napa, CA
Telephone: 707-257-0112
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