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Easy Olive and Caper Tapenade

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Easy olive and caper tapenade is the perfect appetizer blending the buttery flavor of olives with the briny tartness of capers spread atop toasted bread.

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This post is sponsored by Lindsay Olives but the content and opinions expressed here are my own.

We all know throwing a fantastic game day party can be like tossing a hail mary. You do the best you can, but ultimately, it’s a last-ditch effort to score a touchdown.

Fortunately, when you draft Lindsay Olives to your team, success is guaranteed.

We have used Lindsay Olives in our recipes for years. They have a multitude of products to choose from ensuring you have a variety of ingredients to flavor your favorite dishes.

Olive tapenade on toast.

For this recipe, we used a combination of Lindsay Naturals Black and Green Olives. The Naturals product line sports olives in their purest form.

There are no artificial colors or preservatives, meaning you get exactly what you want, the buttery taste of pure olives. Using capers and shallots, we elevated the olives to the M.V.P. of the dip.

Bowl of green olives.

Club Lindsay provides you with a collection of recipe ideas.

From easy to make tapenades to full-fledged dinner fares, Lindsay has you covered.

Ingredients for olive tapenade.

How to Make Olive Tapenade:  

Prep:

The first step to creating this tapenade is to dice the capers, shallots, and garlic. 

Go ahead and slice the baguette into thin slices about a ¾ inch wide.

Place the bread slices into a toaster oven or oven at 350 degrees Fahrenheit for 5 minutes or until bread is lightly toasted.

Ariel view of food processor with olives.

Tapenade:

In a food processor or blender combine the black olives, green olives, capers, shallots, garlic, olive oil, and black pepper. Taste and add salt and pepper if needed. 

Last, spread the dip on the toasted bread and enjoy! The tapenade can be stored in a sealed container for up to 3 days.

Ariel view of food processor with olive tapenade.

Using great Lindsay Olives, we created this tapenade for you to enjoy. Hopefully, it will not only score a touchdown but also pull off a two-point conversion.

If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

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Olive tapenade on toast.

Easy Olive and Caper Tapenade

Yield: About 12 Ounces
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Easy olive and caper tapenade is the perfect appetizer blending the buttery flavor of olives with the briny tartness of capers spread atop toasted bread.

Ingredients

  • 1 6 ounce can of Lindsay Naturals Black Olives, (Medium-Pitted)
  • 1 6 ounce can of Lindsay Naturals Green Olives, (Medium-Pitted)
  • 1 Tablespoon of Capers
  • 1 Small Shallot
  • 2 Large Cloves of Garlic
  • 1/4 Cup Olive Oil
  • Salt to taste, (We used ½ Teaspoon)

Instructions

  1. Slice baguette into ¾ inch pieces and toast in oven at 350 degrees Fahrenheit for 5 minutes or until bread is lightly toasted.
  2. If using a blender for this recipe, dice the capers, shallots, and garlic. If using a food processor no dicing should be needed.
  3. In a food processor or blender combine both types of olives, capers, shallots, garlic, olive oil, and pepper.
  4. Blend or pulse until tapenade is smooth and creamy.
  5. Taste test and add salt to taste.
  6. Spread tapenade on toasted bread slices, serve and enjoy.

Notes

*Calories include the entire recipe without bread.  Recipe is intended to be shared among several people.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1 ounce
Amount Per Serving: Calories: 81Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 392mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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