A Twist on The Classic Olive Tapenade Recipe

This Tapenade Plays for Both Teams: Tailgaters and Fancy Party-Goers

Planning your next wine night, holiday dinner, or just trying to show up to the game day spread with something better than store-bought dip? This tapenade delivers in all the right ways:

🎄 Holiday Ready:

• Pile it high on toasted baguette slices with a little crumbled feta or goat cheese.
• Serve it alongside roasted veggies or on top of that gorgeous baked brie recipe you’ve been meaning to try since last holiday season.
• Adds vibrant color and major flavor to any holiday grazing board.

🏈 Tailgate Approved:

• Slather it on sliders or tuck it into sandwiches for an instant flavor boost.
• Scoop it with crackers, flatbread, or pretzel chips.
• Pro move? Spoon it over grilled sausages or hot dogs. Yup. You heard me.

It’s fast, it’s easy, and it tastes even better made ahead. Store it in an airtight container, and you're ready to hit the road or host with zero stress.

What’s In This Tapenade?

We start with the good stuff: California-grown ripe black olives and green olives—the perfect salty, buttery base. Then we throw in a punch of capers, grated garlic, and a heaping handful of fresh herbs like basil leaves and flat-leaf parsley. We’re not skimping here.

A little lemon zest brings brightness. Calabrian chile flakes add some heat. And a good glug of extra-virgin olive oil pulls it all together with that luxurious, silky texture. A splash of red wine vinegar sharpens things up. It's layered. It’s bold. It’s ridiculously good.

And the kicker? Everything is chopped or stirred—no blender, no food processor, no fuss. Just great texture and flavor you can see.

🫒 California Ripe Olives: The MVPs of This Tapenade

You know what makes this recipe next-level? The California Ripe Olives.

Here’s why they matter:

• California grows over 95% of the olives in the U.S.
• Grown in the rich soil of California, these olives are picked at peak ripeness from September to November.
• We’re talking two standout varieties: Manzanillo (think snackable and smooth) and Sevillano (bigger, meatier, perfect for recipes).
• Once harvested, the olives are cured and packed in a mild salt-brine at one of just two multi-generational canneries in California. Real farmers. Real families. Real flavor.

You want good olives? Start with the ones grown in California.

How to Serve This Tapenade Like a Pro

This stuff’s versatile. Don’t overthink it. Here are some favorite ways to use it during the season of chaos and celebration:

• Spoon over baked feta with blistered cherry tomatoes, shallots, and garlic for the appetizer everyone will be hovering around.
• Serve with toasted baguette slices at room temp—perfect for cocktail hour or snacking straight from the fridge.
• Spread it on sandwiches (hot or cold) for your tailgate crew.
• Add it to roasted potatoes or grain bowls as a bold flavor upgrade.
• Use it to top grilled meats, roasted chicken, seafood, or tofu. It makes everything better.

💡Pro Tip: Make it ahead and let the flavors develop overnight in an airtight container. Just bring it to room temperature before serving so the oil relaxes and the herbs shine.

This Tapenade Doesn’t Miss A Beat

Forget the boring store-bought apps. This tapenade is salty, herby, bright, and spicy—the kind of dish that turns a regular moment into a, 'Wow, what is this and can I have the recipe?' moment. It fits right in at your fanciest holiday soirée or your rowdiest tailgate.

It’s a no-cook, flavor-loaded, make-ahead miracle that plays well with wine, beer, and just about everything in between.