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    Home » Recipes » Gluten-Free Sauces and Salad Dressings

    Published: Jul 9, 2018 · Modified: Dec 15, 2020 by Jen Wooster

    Easy Olive Tapenade Recipe

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    olive tapenade recipe for pinterest

    Upgrade your dip game with Balsamic Olive Tapenade with a zest of orange. Oranges and olives are long lost best friends. I mean who doesn’t love a little zest of orange… chocolate loves orange, braised beef loves orange… and yes olive tapenade loves a little orange.

    olive tapenade in a bowl

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    This is the perfect 5-minute recipe. And one of our favorite no-cook sauces. It uses pantry staples and does double duty as a dip or a sauce. And right now the Peel household schedule is CRAZY and I am all about double duty dishes.  Or triple duty dishes…

    Jump to:
    • Tapenade Ingredients
    • How to Make Tapenade
    • Olive Tapenade Uses
    • 📖 Recipe
    • ⭐Reviews

    Tapenade Ingredients

    • 1 cup mixed olives, diced
    • 1 orange, zested
    • 2 Tbsp fresh oregano, minced
    • 1 Tbsp balsamic vinegar
    • 1 clove garlic, minced
    • ¼ tsp crushed red pepper
    olive tapenade ingredients on a plant

    How to Make Tapenade

    Select a mixture of olives including both green and Kalamata. Mince the olives and garlic and stir together with the remaining ingredients.

    You can add extra balsamic vinegar to give it more juice if desired.  The tapenade can be served cold or slightly warmed.

    If serving as a dip, garnish with extra orange zest for a pretty little juju.

    Does tapenade need to be refrigerated?

    Yes. Store in the fridge in an airtight container. Remove from the fridge 30 minutes before serving. Tapenade should be served at room temperature.

    How long does olive tapaenade keep?

    This tapenade will keep 10 to 14 days in an airtight container in the refrigerator.

    Can I freeze tapenade?

    Yes! Freeze in an airtight container for up to 3 months.

    How can I make tapenade less salty?

    Don't add any additional salt to the recipe. Select olive that has a lower sodium content based on the jar label. If it is too salty try adding a fresh squeeze of orange juice to balance it out.

    Can I puree the tapenade to make it smooth?

    Yes, you can. Add to a food processor with 2 tablespoons of olive oil. Pulse until you achieve your desired texture.

    Olive Tapenade Uses

    There are many options to use tapenades in your every day cooking. However, the addition of the balsamic and orange zest pushes this olive tapenade into a whole new level of versatility. Buckle up… we have a long list of amazing ways to serve our favorite olive tapenade.

    1. Stir ¼ cup in with a can of tuna, Mediterranean tuna salad!
    2. Over grilled fish or chicken, especially love it on mahi mahi.
    3. Stir ⅓ cup into your next beef braise (when there is about 20 to30 minutes left).
    4. Stirred into cauliflower rice with 4 thinly sliced scallions.
    5. Mix ½ cup in with 1 lb of sautéed green beans.
    6. Mixed in with hummus.
    7. Over grilled or roasted veggies like zucchini and eggplant
    8. Or stir into gluten-free pasta with frozen shrimp and a handful of spinach, dinner is served.
    9. Mix 1 Tbsp. with ¼ cup mayo for your turkey in lettuce wraps.
    10. Add to your avocado & sweet potato toast.
    11. Spread on gluten-free crackers.
    12. Mix into a basic vinaigrette (if you don’t like chunky dressing try this Cilantro & Olive Vinaigrette which is a close cousin).
    13. Mix ½ cup in with 1 ½ cups marinara sauce and serve over spaghetti squash puttanesca.
    14. On a crudité platter (a fancy way of saying dip some veggies in it).
    15. Toss with zoodles, tomatoes, red onion and pepperoncini for a Greek pasta salad.

    Are you feeling inspired?  Also, check out our favorite Ginger Carrot Dressing that has 11 MORE ways to use it!

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    olive tapenade in a bowl

    Balsamic Olive Tapenade

    Recipe Created By: Jen Wooster
    No cook savory topping is perfect for grilled chicken, fish or steamed vegetables. Or even with gluten free crackers as a snack.
    5 from 2 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 mins
    Cook Time 0 mins
    Total Time 5 mins
    Course Dressing, Sauce, Snack
    Cuisine Italian, Mediterranean, Spanish
    Servings 4
    Calories 61 kcal

    Equipment

    • Cutting board
    • Large Knife

    Ingredients
      

    • 1 cup mixed olives, diced
    • 1 orange, zested
    • 2 tablespoon fresh oregano, minced
    • 1 tablespoon balsamic vinegar
    • 1 clove garlic, minced
    • ¼ teaspoon crushed red pepper flakes

    Instructions
     

    • Olives should be finely diced. Combine all the ingredients in a bowl.
    • Taste for salt, although it should not need it. Add additional red pepper, if desired.

    Video

    Notes

    1. Use a mix of olives such as kalamata and green olives (pitted of course!)
    2. If you can't find fresh oregano substitute parsley
    3. AIP compliant: Omit crushed red pepper

    Nutrition

    Calories: 61kcal | Carbs: 4g | Protein: 1g | Fat: 5g | Fiber: 2g
    Keyword olive tapenade, olive tapenade without anchoivies
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Kristin says

      December 24, 2020 at 8:21 am

      5 stars
      The addition of the balsamic and herbs elevates this tapenade from every day to something special. Will definitely make again. Also i liked the chunkier texture.

      Reply
      • Jen says

        December 24, 2020 at 8:22 am

        Thank you for trying the recipe, we are glad you enjoyed!

        Reply

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    Welcome Friends!

    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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