Feta and Olive Tapenade
Feta and Olive Tapenade is a flavorful Mediterranean-inspired spread that combines tangy feta cheese with briny olives, garlic, capers, and olive oil. This quick and easy dish makes a perfect appetizer, dip, or sandwich spread. With its creamy texture and bold flavors, this tapenade is a crowd-pleaser for any occasion.
Equipment
- 1 Food Processor (or mortar and pestle)
- 1 Knife (for chopping garlic and herbs)
- 1 Cutting Board
- 1 Measuring Cup (for olive oil)
- 1 Small Bowl (optional for garnishing)
Ingredients
- 1 cup Kalamata olives pitted
- ½ cup Feta cheese crumbled
- 2 tbsp Capers
- 2 Garlic cloves minced
- 2 tbsp Fresh herbs oregano, thyme, or basil
- 2 tbsp Lemon juice optional
- ¼ cup Olive oil
- 1 tsp Black pepper optional
- ½ tsp Chili flakes optional
Instructions
- Rinse the olives to remove excess brine. Pit the olives if necessary and roughly chop them.
- Crumble the feta cheese into small pieces.
- Peel and mince the garlic cloves.
- In a food processor, combine olives, feta cheese, capers, garlic, and fresh herbs.
- Add olive oil and pulse the mixture until the desired texture is achieved (smooth or chunky).
- Taste and adjust the seasoning by adding lemon juice, black pepper, or chili flakes if desired.
- Transfer to a serving bowl and garnish with extra crumbled feta or fresh herbs.
- Serve immediately or refrigerate for later use.
Notes
- For a smoother tapenade, blend the ingredients longer or add more olive oil.
- Feel free to experiment with different olives, such as green or mixed olives, for varied flavors.
- You can store leftovers in an airtight container in the fridge for up to 4-5 days.
- For a bit of heat, add more chili flakes or a pinch of cayenne pepper.
- If you don't have a food processor, finely chop the ingredients by hand or use a mortar and pestle.