Feta & Olive Tapenade
This Feta & Olive Tapenade is a quick and easy appetizer with endless serving possibilities! Salty olives, tangy feta, and a hint of lemon. Serve on toasted bread, swirled into hummus, or mixed into pasta!
Equipment
- Food Processor
Ingredients
- 1 cup green olives* fresh, canned, or jarred - drained and rinsed well
- 1/2 cup kalamata olives* fresh, canned, or jarred - drained and rinsed well
- 2.5 tbsp olive oil extra virgin
- 1/4 cup blocked feta crumbled + more for topping
- 1/2 tbsp capers drained and rinsed well
- 1 tsp Dijon mustard
- 1 clove garlic chopped
- 1/2 - 1 tbsp lemon juice start small and add more to taste
- 1 tsp balsamic vinegar
Instructions
Olive & Capers Prep
- Measure out olives and capers, then drain and rinse thoroughly to remove any excess brine.
Mix
- Combine the rinsed olive and capers into the food processor, along with the rest of the ingredients.
- Pulse a few times, scrape the sides, then pulse a few more until desired consistency. It should be well chopped, but not pureed.
- If you do not have a food processor, just well chop each ingredient and mix it together!
Notes
*Feel free to use other types of olives in this recipe. You can use any mix of olives totaling 1.5 cups.
Serving suggestions:
- Crostinis
- Hummus
- Mixed into a buttery pasta
- Crusty bread
- On a charcuterie board
- Cream cheese and crackers
- On a sandwich (Muffaletta)
- Tossed into a greek salad
- Top it on a pizza