California Olive Tapenad Trio

A Trio of Tapenades

These tapenades are easy to prepare and may be made a day in advance. A bonus for the busy hostess!

Spicy Asian Tapenade

Serve with crisped won ton wrappers* or vegetable sticks.

Prep: 10 minutes  Cook: 5 minutes   Chill: 1 hour  Serves: 8 to 10

2 (6-oz.) cans California Ripe Black Olives, well drained

1/2 cup minced onion

2 tablespoons each: olive oil and rice vinegar (unseasoned)

1 1/2 tablespoon grated fresh ginger

1 tablespoon Sriracha sauce

1/4 teaspoon sesame oil 

2 cloves garlic, minced

Place all ingredients in a food processor and pulse on and off until finely chopped. Cover and chill for 1 hour. 

*Coat won ton wrappers with olive oil cooking spray and season lightly with salt. Bake at 400°F for 5 minutes or until golden.

Mexican Tapenade

Serve with good quality tortilla chips.

Prep time: 10 minutes

Chill time: 1 hour

2 (6-oz.) cans California Ripe Black Olives, well drained

1/4 cup lightly packed fresh cilantro leaves

2 tablespoons each: extra virgin olive oil and lime juice

2 cloves garlic, minced

2 green onions, sliced

1 canned chipotle pepper plus 2 tsp. adobo sauce from can

Place all ingredients in a food processor and pulse on and off until finely chopped. Cover and chill for 1 hour. Makes 8 to 10 servings. 

California Tapenade

Serve on crackers or toasted baguette slices.

Prep: 10 minutes   Chill: 1 hour  Serves: 8 to 10

1/2 cup chopped shallots

1/4 cup chopped smoked sun-dried tomatoes 

2 tbsp. each: extra virgin olive oil and white balsamic vinegar

2 cloves garlic, minced

1 (6-oz.) can Lindsay Naturals Whole Green Olives, well drained

1 (6-oz.) can ripe black olives, well drained

1/4 cup lightly packed fresh basil

Sea salt and freshly ground pepper to taste

Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped. Add olives and basil and pulse again until chopped. Cover and chill for 1 hour.

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