This delicious two olive tapenade is made with black olives and green pimiento-stuffed olives. Blended with garlic and stone ground mustard, the tapenade can be used as a sandwich spread or served as a dip with your favorite chips. It would also be delicious with bruschetta.
The original recipe calls for additional olive oil, but I’ve omitted the oil. Once the olives were chopped, they seemed oily enough. I’m not a huge fan of the olive oil flavor, anyway, so it’s a win-win for me to omit the oil. The final dish had perfect texture and flavor, so the oil wasn’t needed. This recipe is adapted from Lemon Tree Dwelling.
You can quickly chop the olives in a food processor or blender, just be careful not to turn the mixture into a paste. I chopped my olives first by hand, then used a “pastry cutter” (a multibladed handheld tool that is used to cut butter into biscuits and pie crusts) to further chop the olives and pimientos. Chopping by hand takes longer, but also gives you control over the size of the olive pieces.
I think you’ll have an easy time finding stone ground mustard. It was very popular in the 1990s, but now Dijon mustard seems to rule the day. I found some mustards that were both stone ground and Dijon. I searched for a label that only said “stone ground,” since the information I had said Dijon and stone ground aren’t the same. You can try the recipe with Dijon and see if there is any difference in flavor.
We used it as dip for our tortilla chips. Later, we used the tapenade as a spread on some veggie sandwiches, along with some No Oil Added Hummus. If you’re interested in making sandwiches with the tapenade, you might also like this recipe for Sourdough Sandwich Bread.
This tapenade recipe will be one of my staple party foods now, along with the hummus recipe. I even mixed the hummus and tapenade together (2 parts hummus to 1 part tapenade) for a chip dip that was absolutely fab! The hummus muted some of the saltiness of the tapenade; the tapenade jazzed up the hummus. And you only need a few cans or jars of things on hand to whip some up!
| Prep Time | 5 minutes |
| Servings |
cups
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- 1 1/3 cups black olives or 1 6-ounce can
- 2/3 cup green olives pimiento stuffed
- 4 cloves garlic minced
- 2 teaspoons stone ground mustard
- 1/2 teaspoon dried thyme or gluten free dried thyme
- 1/2 teaspoon dried basil or gluten free dried basil
Ingredients
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- Chop the black olives and green olives in a food processor or blender (or by hand) until coarsely chopped. Put the chopped olives into a small mixing bowl.
- In a separate small bowl, mix the garlic, mustard, thyme and basil until well combined. Add this mixture to the chopped olives, mixing well.
- Serve immediately or refrigerate until serving. Can be made a day or two ahead and stored in the refrigerator.
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