Three Olive Tapenade

    1 hour 15 min

    This is a deliciously rich olive spread, made by blitzing together black, green and kalamata olives with garlic, balsamic vinegar and olive oil. Serve as as starter or appetiser with crostini, crackers or crusty bread. It also does well as a sandwich filler or served alongside chicken.

    60 people made this

    Serves: 24 

    • 140g pitted black olives
    • 140g pitted green olives
    • 140g pitted kalamata olives
    • 2 cloves garlic, peeled
    • 3 tablespoons balsamic vinegar
    • 3 tablespoons olive oil

    Prep:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

    1. Combine the black olives, green olives, kalamata olives and garlic in a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour or overnight if possible, before serving.

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    Reviews in English (44)


    This is SOOOOO good. People ask me all the time "what is this"?! I don't use kalamata olives because usaully I forget so 1 use one can of black olives and one jar of spanish olives. I also suggest on uping the oil and garlic(I love garlic) I also added some black pepper, it gave it a nice kick. a GREAT party spread so quick and easy  -  11 Nov 2006  (Review from Allrecipes US | Canada)


    Very good but I added some ingredients, which made it even better. I added a handful of grated Parm cheese and a handful of chopped walnuts. Everybody loved it!!!  -  08 Aug 2006  (Review from Allrecipes US | Canada)


    Guests ate this up! AWESOME (I love olives) Changes: 2 T balsamic vinegar, 1.5 T olive oil, 2-3 garlic cloves. For those of you without food processors, don't be afraid to use your blender. Just add EVERYTHING all at once, or it's too dry to blend properly. Be sure to mince the garlic before adding it to the blender.  -  12 Apr 2004  (Review from Allrecipes US | Canada)