Thank you Breton for sponsoring this post. Make everyday entertaining better with Breton!
This triple olive tapenade features Kalamata, green & California olives. Freshly roasted red bell pepper, garlic & Italian herbs makes it extra addictive!
I've been dying to make this triple olive tapenade ever since I first tasted it nearly two months ago at a church function. Everyone raved about it and I taste tested it enough times (thirds, fourths, maybe even fifths) to know it would be a hit at family get-togethers and upcoming holiday parties.
I worried it would require a long list of crazy ingredients but it's actually ridiculously easy with ingredients you can easily find at your local grocery store.
We served this triple olive tapenade with sliced pita bread and Breton Artisanal Sweet Potato and Ancient Grains crackers.
While I usually prefer pita bread, the light, smooth flavor of the Breton Artisanal Sweet Potato and Ancient Grains crackers were the perfect complement to the stronger flavor of the olive tapenade.
With Breton's variety of flavors and textures, there are endless ways to enjoy them. Pair them with your favorite appetizer, use them to make a simple crust or my favorite, eat them right out of the box. I firmly believe there's a perfect Breton cracker for everyone.
I know it's way too early to be thinking about the holidays (no matter what the stores are putting on their shelves), but you really must pin this triple olive tapenade so you can easily find it when asked to bring an appetizer to Thanksgiving dinner. It's sure to be a hit and you're sure to be the favorite.
Printable recipe for triple olive tapenade below. Enjoy!
- 3 cups olive medley (1 cup each pitted Kalamata olives, large green olives, California olives) + 2 T capers
- 1 red bell pepper, roasted and cut into 1” pieces*
- 2 tsp minced garlic
- 2 T fresh Italian herbs, loosely chopped (1 T each parsley and basil)
- 5 T olive oil + 2 tsp lemon juice
- Put olives, capers, red pepper and garlic in food processor. Pulse 10 to 15 times in 1-second intervals.
- Add herbs, olive oil and lemon juice. Pulse another 10 times, stopping halfway to scrape down sides of bowl. Serve with pita bread, toasted baguette slices or your favorite crackers.
* To save time you can use 1 (12-oz) jar roasted red peppers, drained and cut into 1" pieces. The tapenade may not have quite the same smoky flavor; it depends on the brand of bottled roasted red peppers you use.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.