This bold but simple combination of black and green olives, sun-dried tomatoes, olive oil, lemon, crushed red pepper and fresh parsley spooned onto toasty slices of baguette makes a rustic, easy starter for a casual dinner. Try serving it alongside our Sicilian Lemon Dip as the two really make a delicious pairing.
Chunky Mixed Olive Tapenade
This rustic, boldly-flavored tapenade made with black and green olives, garlic and sun-dried tomatoes is perfect for topping crackers or toasted baguette.
Ingredients
- 1 cup black olives, chopped
- 1/2 cup garlic-stuffed green olives, about 1/4 lb, chopped
- 1/3 cup sun-dried tomatoes, chopped
- Juice and zest of 1/2 lemon
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon crushed red pepper, or more to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Combine the black olives, green olives, sun-dried tomatoes, lemon juice and zest, olive oil, red pepper and parsley in a small bowl. Season to taste with salt and pepper. Refrigerate for a minimum of 2 hours to allow the flavors to blend. Serve with crackers or thinly sliced, toasted baguette.
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Ann says
Can you make this ahead of time. I’m wondering if could be made a day or two before? Have you done this and did it still look and taste good?
Lynne Webb says
Hi Ann,
I’ve made this about 18 hours ahead and kept leftovers too. The flavor is fine and it still looks nice. I would just advise adding the parsley on the day you plan to serve to be sure it’s bright green and fresh looking.