Wednesday, September 4, 2013


Olive Spread Appetizer (Tapenade)

Recipe and Photo submitted by: Rick Beach

This recipe is great for use on crackers or bread as a spread. Olive spread is normally served as an appetizer.  Served an an appetizer it goes great with cheese and wine, or as a finger food while you are eating your salad.


(5 ounces)  Black olives canned sliced, drained, finely chopped and minced
1 clove       Fresh garlic peeled & minced
1 ½  Tblsp  Parmesan cheese (Fresh is best but the dry spaghetti type is ok too)
1 tsp           Dried Cilantro flakes
1/8 tsp       Worcestershire Sauce 
1/2 tsp       Balsamic Vinegar
1 pinch       Sea Salt
1 pinch       Black ground pepper
2 Tblsp       Olive Oil
*Option: Add 1 tsp anchovies rinsed and minced

Drain and discard olive liquid. Finely mince the olives and garlic on a cutting board.

Once the olives and garlic are finely minced, sprinkle on the Parmesan cheese, and Cilantro flakes. Chop and mix on cutting board until the Cilantro flakes are damp.

Scrape minced/chopped ingredients into a small serving bowl.  Stir and fold in the Olive oil, Worcestershire Sauce, Balsamic Vinegar, and the Salt & Pepper.

Cover with plastic wrap and refrigerate at least 30 minutes.

Re-stir each time to serve.

This Olive spread is great on crackers, warm bread squares, warm bread chunks, or on toast.


  1. Been looking for a tapenade recipe. This looks like a good one. Excited to try it!

    1. Great...let us know how you like it once you try it. It was an experiment for us too.


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