Take the earthy, salty umami of Kalamata olives with the fruity, smoky heat of Calabrian Peppers and enjoy Calabrian Pepper Tapenade!
Olive tapenade has always been one of my favorite appetizers! What isn't there to like about salty, smoky olives! One day I had a jar of Calabrian Pepper paste and some olives in the fridge and thought "Two great tastes, I bet they'll taste great together"! And hence was born Calabrian Pepper Tapenade, a mashup of French and Italian cuisine!
Want a less spicy version? Check out Olive/Walnut Tapenade!
I have used this recipe for appetizers or hors d'oeuvres. Serve it over crostini or on crackers. Make a baked polenta and cut it into small slices and broil it with the tapenade on top for a gluten free.
It also makes an amazing pasta topping, over a dinner including polenta slices. Check it out as a salty, savory sandwich spread.
Ingredients
- Calabrian Peppers
- Kalamata Olives
- Walnuts
- Italian Parsley
- Red Miso
See recipe card for quantities.
The Calabrian Peppers give a spicy, fruity, smoky kick to the tapenade.
Kalamata olives are... kalamata olives! I love their salty, fruity, smoky flavor!
The walnuts give nuttiness and some texture contrast.
The Italian parsley brightens and adds contrast to the other flavors.
The red miso gives even more umami to an already umami-rich treat, replacing the traditional anchovies.
Instructions
Step 1: Place walnuts in a pan.
Step 2: Toast walnuts until a few shades darker, about 5 minutes Do not let them burn.
Step 3: Place the olives into the food processor, if using.
Step 4: Pulse the walnuts until coarsely chopped. Or coarsely chop with a knife.
Step 5: Place the toasted walnuts into the food processor, if using.
Step 6: Pulse walnuts until coarsely chopped. Or coarsely chop with a knife.
Step 7: Place all ingredients in a bowl. Mix well. Place in fridge for at least 3 hours for the flavors to meld, preferably overnight.
Substitutions
Calabrian Pepper Tapenade can be made gluten free by using chickpea or black bean miso.
Need to avoid tree nuts? Leave out the walnuts!
Variations
I know, I know, the garlic is missing! But the Calabrian Pepper gives a lot of amazing flavor and I felt that garlic would detract from everything else going on. But, by all means, you love your garlic, add it in!
For a less spicy version, see Olive/Walnut Tapenade
Equipment
The equipment for this recipe is pretty simple
- A small bowl for mixing the tapenade
- A small food processor, optional
- A small skillet
- A knife
- Measuring spoons
Storage
This Calabrian Pepper Tapenade will last 1 to 2 weeks in the fridge if stored in an airtight container. It can also be frozen for up to 3 months. Just leave a little space in the container for it to expand as it freezes.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Calabrian Pepper Tapenade:
Recipe
Calabrian Pepper Tapenade
Equipment
- 1 A small bowl for mixing the tapenade
- 1 small skillet
- 1 knife
- 1 measuring cup
- 1 measuring spoons
- 1 food processor optional, can hand chop everything
Ingredients
- 4 tablespoons Calabrian Pepper paste, or finely chopped
- 1 cup olives kalamata, or a mix
- ½ cup walnuts
- ¼ cup Italian parsley fresh, chopped
- 1 teaspoon miso red
Instructions
- Place walnuts in a pan. Toast over medium heat until several shades darker. Stir to toast uniformly. Be careful, they can start to burn quickly.
- Pulse walnuts in a food processor, or coarsely chop.
- Pulse olives in food processor, or coarsely chop.
- Place all ingredients in a bowl and mix well.
- Let sit in the refrigerator to allow the flavors to meld and develop. It is even better the next day, so if you can, make it the day before though you may have to make extra so there is some left for dinner.
- Serve with crusty bread or crackers.
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