Kickstart your party with our Olive and Tomato Tapenade, a deliciously tangy delight that’s sure to impress guests and elevate any occasion!
Oh, man. You guys. This recipe. It is near and dear to my heart! It’s so simple to make and packed full of flavor. Do you see all those beautiful colors? Those are a mix of olives and multi-colored mini heirloom tomatoes.
I found these gorgeous little babies at the grocery store and just had to bring them home with me. You know how much I love color, so I couldn’t resist.
This tapenade is perfect for spreading on crusty bread for a hearty snack or a light lunch. I’ve been on a huge olive kick ever since we got back from Greece, so I was thrilled to pick up some olives and put together this recipe.
Table of Contents
What is Tapenade?
Tapenade is a savory paste or spread made primarily from olives. It typically includes capers, anchovies, and olive oil, though there are many variations that might omit some ingredients or add others like garlic, herbs, and lemon juice.
Originating from the Provence region in France, tapenade is named after the Provençal word for capers, “tapenas.”
Reasons to Love This Olive Tapenade
- Olive and Tomato Tapenade has a long shelf life when stored properly in the refrigerator.
- I love to include this tapenade as a delicious and unique addition to charcuterie boards.
Recipe Ingredients
- Cherry Tomatoes: Juicy and sweet, these tomatoes add a vibrant, tangy flavor and a succulent texture.
- Balsamic Vinegar: Its rich, slightly sweet, and complex acidity enhances the tomatoes’ sweetness.
- Black Olives: Coarsely chopped, they provide a bold, salty contrast. It also adds depth and a chewy texture to the tapenade.
See the recipe card for full information on ingredients and quantities.
Variations
- Olives Variation: For a more robust taste, mix in some black and Gaeta olives. Green olives add a mild, buttery note, while Kalamata olives bring a fruitier edge. Castelvetrano olives can introduce a bright, sweet contrast.
- Olive Oil Alternative: Use avocado oil instead of extra virgin olive oil for a milder taste with the same heart-healthy fats, keeping the texture and moisture balanced.
How to Make Olive and Tomato Tapenade
Step #1: Preheat the oven to 450°F (232°C) and cover a rimmed baking sheet with foil.
Step #2: Combine the tomatoes, garlic, olive oil, vinegar, salt, pepper, brown sugar, oregano, and chili pepper flakes in a large bowl. Toss to coat, then transfer to the lined pan. Roast for 25 minutes, then set aside to cool for 10 minutes.
Step #3: Transfer the tomatoes to a cutting board and give them a rough chop. Place the tomatoes in a large serving bowl and fold in the chopped olives.
Expert Tips
- Balancing Flavors: Adjust the amount of balsamic vinegar and brown sugar to balance the acidity and sweetness according to your taste preference. You can add a little more vinegar for tanginess or more sugar for sweetness.
- Herb Enhancement: Fresh oregano can be used instead of dried for a more vibrant flavor. Add it after roasting the tomatoes to preserve its fresh taste.
- Serving Suggestions: Serve the tapenade with crusty bread, crackers, or as a topping for grilled fish or chicken. It can also be used as a spread in sandwiches or wraps.
- Garnish: Add a sprinkle of fresh basil or parsley before serving for an extra burst of freshness and color.
Frequently Asked Questions
Yes, you can use a mortar and pestle to make a tapenade. This traditional method allows for better control over the texture, giving you a coarser, more rustic tapenade compared to using a food processor.
Tapenade is versatile: spread it on crackers for a quick snack, use it as a sandwich condiment, or enhance a Mezze platter by adding it to pita chips. It also works well as a savory spread on various breads.
Storage Info
Store the Olive and Tomato Tapenade leftovers in an airtight container in the refrigerator; it will stay fresh for up to 5 days. Freezing is not recommended as it may significantly alter the texture of the tomatoes and olives.
More Olive Recipes That You’ll Love
Olive and Tomato Tapenade Recipe
Ingredients
- 2 pounds fresh cherry tomatoes - halved
- 3 whole peeled cloves garlic
- 1/8 cup extra virgin olive oil
- 1/8 cup balsamic vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 cup brown sugar
- 1/2 teaspoon dried oregano
- Dash chili pepper flakes
- 1/2 cup coarsely chopped black olives
Instructions
- Preheat the oven to 450°F (232°C) and cover a rimmed baking sheet with foil.
- Combine the tomatoes, garlic, olive oil, vinegar, salt, pepper, brown sugar, oregano, and chili pepper flakes in a large bowl. Toss to coat, then transfer to the lined pan. Roast for 25 minutes, then set aside to cool for 10 minutes.
- Transfer the tomatoes to a cutting board and give them a rough chop. Place the tomatoes in a large serving bowl and fold in the chopped olives.
NOTES
Nutrition
Tomatoes and olives roasted together made an awesome spread. Tangy, salty, and great on toast.
Why the sugar?
Hi Hala, the sugar makes it a little sweet, but you can adjust the sugar to suit your tastes.
Thanks for the amazing recipe. Made a slight variation last night which my family seemed to enjoy. For the tomatoes omitted all of the herbs and balsamic and sugar, added capers and anchovies (and a little less salt), and instead of hand-chopping pulsed everything in a food processor to create a smoother, more spread-able texture.
Hi Trent,
Thanks for sharing your adaptations!
– Linda
This is absolutely delicious. My guests all wanted the recipe. I added capers to the marinade and fresh basil and oregano to olives before mixing all together. The only downside for me is there were a lot of tomato skins to deal with, and I really dislike that texture. I might try blanching and peeling the tomatoes before roasting next time.
Isn’t texture a funny thing? I don’t mind them, but you might also think about different varieties of tomatoes. Some, like romas, have thicker skins!