Delightfully fresh Meyer Lemon Tapenade (olive tapenade)is one of the fastest appetizer recipes, and has many other uses in your cooking!
I predict you will make it again and again. Stores very well in Mason jars, you can serve it on crackers or in mini bell pepper halves for a low carb light option…
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What You Will Need…
- 1 cup green olives pitted and drained
- 1 cup Kalamata olives pitted and drained
- 1/4 cup capers drained
- 1/4 cup fresh parsley leaves chopped
- 1/4 cup extra-virgin olive oil
- zest and juice of 1 Meyer lemon you can use regular lemons, Meyer lemons are sweeter
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon garlic powder
Combine all ingredients (except olive oil) in a small food processor, pulse 8 times. If doing by hand, finely chop green and Kalamata olives, capers, and parsley on a cutting board. Then add to a bowl and add the rest of the ingredients, mix well, and keep refrigerated until ready to use.
Tapenade is French and can be made or storebought in a jar. It is a Provençal paste or dip, made from black olives, capers, and sometimes anchovies along with other herbs and seasonings.
Tapenade is mostly thought of as an appetizer served as a topping on crostini or crudités. Often commonly used as a condiment, Tapenade is used in preparing fish dishes. Toss into Greek salads, sprinkle as a homemade pizza topping, add to pasta red sauce, used as a spread on pressed Italian sandwiches, add into tuna salad, or bake into bread loaves for olive bread.
What are Meyer Lemons?
Meyer lemons are orangy yellow and rounder than a regular lemon. The skin thin, not thick and they have a sweet fragrance. Meyer lemon fruits have a sweeter, less acidic flavor than the more common Lisbon or Eureka supermarket lemon varieties.
My Dad always said Meyer lemons were the best. And I believe he was on to something. As a matter of fact, I have a Meyer lemon tree in my garden and it always reminds me of my Dad, one day I hope it really gives me lots of Meyer lemons…so far it just manages one or two. This photo below if from my local farmers market…
What To Eat Tapenade With…
- crackers
- pita chips
- cut vegetables
- baguette slices
- breadsticks
More Tapenade Recipe Uses…
- serve on crostini
- toss into Greek salads
- sprinkle as a homemade pizza topping
- add to pasta red sauce
- spread on pressed Italian sandwiches
- add into tuna salad
- a topping for deviled eggs
- put into compound butter, use on fish
- baked into bread loaves for olive bread
Ideas For Your Appetizer Party…
Lidy Baars of French Garden House and I put together this Autumn Entertaining Series with this appetizer display. And let me just say, we sure had fun creating this series for you! We might have just giggled and nibbled our way through this photoshoot…
Lidy set this table with her FABULOUS styling talent, I just love how she makes it look so easy. All the food was served down the center of a beautiful table, all within reach. It makes entertaining so elegant and easy. You can read all about how she pulls this look together on her blog post, Autumn Entertaining | How To Design A Stunning Appetizer Display.
We served a gorgeous Hibiscus Tea Cocktail that is on the “healthy” side and might just be your go-to holiday cocktail choice as it has low sugar, 3 ingredient Brie and Bacon Palmiers, and Spicy Candied Pecans will be a favorite in festive Holiday salads and on cheeseboards.
Lidy pulled this gorgeous table together so effortlessly and shares how to get this look for Autumn Entertaining on her blog. We hope this inspires you to entertain outdoors and relax with friends and family.
More Olive Tapenade Recipes:
- Olive Tapenade – 20+ Ways To Use It by Veggie Chick
- Kalamata Olive Tapenade by Allrecipes
- Tapenade by Alton Brown
My Recipes That Use Olive Tapenade:
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Meyer Lemon Tapenade
Ingredients
- 1 cup green olives pitted and drained
- 1 cup Kalamata olives pitted and drained
- 1/4 cup capers drained
- 1/4 cup fresh parsley leaves chopped
- 1/4 cup extra-virgin olive oil
- zest and juice of 1 Meyer lemon you can use regular lemons, Meyer lemons are sweeter
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon garlic powder
Instructions
- Combine all ingredients (except olive oil) in a small food processor, pulse 8 times. (or if doing by hand, finely chop green and kalamata olives, capers, and parsley on a cutting board. Then add to a bowl and add the rest of the ingredients)
- Next, add olive oil, scrape down the bowl, and pulse 4 more times.
- Stores well in mason jars in the fridge for up to a week.
Notes
mixing tips:
If you don’t have a food processor, simply chop the green and kalamata olives, capers, and parsley finely on a cutting board, and mix with other ingredients in a bowl.tapenade uses:
Try tapenade on grilled vegetables, grilled chicken, or toss into a salad, or with pasta and herbs.serve with:
- crackers
- pita chips
- cut vegetables
- baguette slices
- breadsticks
more Tapenade uses:
- serve on crostini
- toss into Greek salads
- sprinkle as a homemade pizza topping
- add to pasta red sauce
- spread on pressed Italian sandwiches
- add into tuna salad
- a topping for deviled eggs
- put into compound butter, use on fish
- baked into bread loaves for olive bread
Ever see an ingredient list that you feel is speaking right to you? This one is for me. I have made this recipe several times using Meyer lemons from my own trees. This tapenade now makes a regular appearance at pizza parties on my patio. My friends love it so much that I am thinking about giving it away as gifts this year. Double win!