Mediterranean Olive Tapenade

Mediterranean Olive Tapenade

This impressive appetizer will be a hit with olive lovers!

60 min. prep time
44 servings
151 Rating



1/2 cup chopped stuffed green or salad olives
1/4 cup chopped black olives
1/4 cup chopped kalamata olives
2 tablespoons chopped fresh cilantro
1 tablespoon white wine vinegar
2 teaspoons capers, rinsed, drained
2 teaspoons finely chopped fresh garlic
1 teaspoon honey
1/4 teaspoon chopped jalapeño or serrano chile peppers
1/4 teaspoon balsamic vinegar
1 1/2 teaspoons fresh basil leaves*

Cheese Chips

8 ounces (2 cups) Monterey Jack cheese, cubed 1/2-inch


Fresh basil leaves, if desired


Combine all tapenade ingredients in bowl; mix well. Cover; let stand at room temperature 30-60 minutes to blend flavors.

Heat oven to 350°F.

Place cheese cubes in pairs, 4 inches apart, onto nonstick baking sheets. Bake 4-5 minutes or until cheese is lacy in appearance and lightly browned on edges. Cool on baking sheets 1 minute or until cheese stops sizzling. Carefully remove with spatula onto paper towels. Cool completely.

Drain any liquid from tapenade mixture. Spoon onto cheese chips. Garnish with fresh basil leaves, if desired.

*Substitute 1/2 teaspoon dried basil leaves.

Recipe Tip

Use leftover olive mixture on crackers, pita bread or sandwiches.

Nutrition Facts (1 serving)

Calories: 25

Fat: 2g

Cholesterol: 5mg

Sodium: 95mg

Carbohydrates: <1g

Dietary Fiber: 0g

Protein: 1g

Recipe #11946B©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

This is a great item to have on hand for appetizers or as a sandwich topping. Delicious when mixed with chopped tomatoes and placed on top of baked fish. Have made this many times for guests and they love it.

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