Looking for a simple, delicious appetizer with the salty, fruitiness of Kalamata Olives, lots of garlic, and the toasted nuttiness of walnuts? Try Olive/Walnut Tapenade!
We had guests for dinner the other night. Cindy was concerned that we didn't have appetizers and there wasn't time to go out and get any. I have been buying a lot of variety of nuts, including walnuts, from the bulk store and freezing them while I figure out what to do with them. And there were some jars of Kalamata olives in the cupboard just waiting.
Olive/Walnut Tapenade to the rescue!
I have used this recipe for appetizers or hors d'oeuvres. Serve it over crostini or on cracker. 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.
Jump to:
Ingredients
- Kalamata Olives
- Walnuts
- Garlic
- Lemon juice
- Italian Parsley
- Red pepper flakes
- Red Miso
See recipe card for quantities.
Kalamata olives are... kalamata olives! I love their salty, fruity, smoky flavor!
The walnuts give nuttiness and some texture contrast.
Garlic should be added to almost any dish... except for maybe breakfast oatmeal.
The lemon juice adds some acid and brightness to the earthy flavors.
The Italian parsley brightens and adds contrast to the other flavors.
The red miso gives an umami body to the tapenade, 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 toasted walnuts into the food processor, if using.
Step 4: Pulse walnuts until coarsely chopped. Or coarsely chop with a knife.
Step 5: Place the olives into the food processor, if using.
Step 6: Pulse the walnuts until coarsely chopped. Or coarsely chop with a knife.
Step 7: Place all ingredients into a bowl..
Step 8: Mix well. Place in fridge for at least 3 hours for the flavors to meld, preferably overnight.
Substitutions
Olive/WalnutTapenade can be made gluten free by using chickpea or black bean miso.
Need to avoid tree nuts? Leave out the walnuts! Of course, it is then not olive/walnut tapenade, but hey, it is still delicious!
Variations
Want a spicier version? Try Calabrian Pepper Tapenade!
More miso will give it more body. More pepper flakes will give it more heat. Try Aleppo Pepper instead of red pepper flakes for an earthier taste. Give the Tapenade a Turkish flare with urfa biber!
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 Olive/Walnut 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 Recipes
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Olive/Walnut Tapenade!
Recipe
Olive/Walnut 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
- 1 cup olives kalamata, or a mix
- ½ cup walnuts
- 2 cloves garlic crushed
- ¼ cup Italian parsley fresh, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest optional
- ½ teaspoon red pepper flakes
- 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.
- Taste and adjust flavors. More miso will give it more body. More pepper flakes will give it more heat. Try Aleppo Pepper instead of red pepper flakes for an earthier taste.
- 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.
GB McClure says
Oh wow, this looks delicious, Keith! I can't wait to make it. I agree that a good olive can't be beat.