Mediterranean Olive Tapenade
44 cheese chips; 1 cup
1 hr
1 hr 05 min



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


 *Substitute 1/2 teaspoon dried basil leaves.

How to make

  1. STEP 1

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

  2. STEP 2

    Heat oven to 350°F.

  3. STEP 3

    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.

  4. STEP 4

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

Tip #1

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


2Fat (mg)
5Cholesterol (mg)
95Sodium (mg)
<1Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  April 09, 2009

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.

— says susan
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