Chunky Mixed Olive Tapenade

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

Chunky Mixed Olive Tapenade

Yield: 1-3/4 cups
Prep Time: 5 minutes
Total Time: 5 minutes

This rustic, boldly-flavored tapenade made with black and green olives, garlic and sun-dried tomatoes is perfect for topping crackers or toasted baguette.


  • 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


  1. 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.