Olive You

Despite the fact that the 4th of July is perhaps the most predictably scheduled holiday on the calendar, I still feel blindsided by its seemingly sudden approach. It’s hard to believe that it’s even July already- What happened to the other 6 months that are supposed to come before it? I can’t recall a single one.

No need to panic though, Independence Day is such a laid back and happy-go-lucky event that there’s rarely much preparation to be done in advance. Slice up a big watermelon, pack a giant cooler full of ice, sodas, and beer, and I’d say that you’re all set for a party. Once your guests come, toss some veggie burgers and dogs on the grill, and then drag the kids down to the beach at night to watch the fireworks. Sounds like a pretty good day, right?

Well, if that’s not enough for you, here’s one super simple hors d’oeuvre that you can whip up and impress your friends with. Tapenade, a basic paste made of pureed olives, is not a new concept in the least, but only recently have I gained an appreciation for olives and discovered how delicious they can be. Now, I’ve found myself smearing this chunky dip over crackers, in sandwiches, and even stirred into hot pasta. My version is somewhat heavy on the garlic, but not so much so that you have to worry about garlic breath after enjoying a dollop.

Although some tapenades are completely smooth, I prefer mine with a bit of texture, so I only pulse the mixture in the food processor. You’re welcome to puree the heck out it if you prefer.

Yield: Makes 1 Cup; 16 Servings

Roasted Garlic Tapenade

Roasted Garlic Tapenade

This chunky kalamata tapenade is is somewhat heavy on the garlic, but not so much so that you have to worry about dragon breath after enjoying a dollop.

Prep Time 5 minutes
Total Time 5 minutes



  1. Place all of the ingredients in your food processor or blender, and pulse until everything is well-incorporated but still slightly chunky. Dish it up alongside chips or crackers for a “self-serve” kind of snack, or spoon a dollop on small pieces of toast and top with fresh chives for easy little crudites.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 27Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 54mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

20 thoughts on “Olive You

  1. You can’t go wrong with roasted garlic and olives, ever. Looks like a lovely starter for any feast, and yes, where did all those other months go?! It’s insane!

  2. Ive always loved olives. Occasionally my boyfriend and I will buy a tub and eat them ALL!
    I should try your tapinade, looks addictive, YUM!


  3. Olives are one of my weaknesses. I never really have tapenade in the house because my husband doesn’t like olives. I’ll just have to make this when we have company. Thanks for your wonderful recipe.

  4. I know what you mean–where did June go??? I love tapenade! This looks like a great version of it–and chunky rules. ;)

  5. I recently made olive tapenade for the first time (for my mom’s birthday as I’m not a huge olive lover). It was actually pretty good, though strong. I really love how you used roasted garlic – I’ll have to try that!

  6. That looks delicious despite the fact that a bit of a binge on green olives along side a dirty martini a couple weeks ago has put me off has put me off olives recently. I blame the over-generous bartender lol. I bet my family would love this if I sub’ed thyme for the rosemary (they are avowed rosemary haters – such a shame). I love using roasted garlic in… well everything. You can pile it on with out overwhelming everyone (and you can lick it off your fingers before washing your hands of the sticky stuff). Yum.

  7. July 4th always sneaks up on me. All of a sudden it’s July! Where did June go?

    Your tapenade looks delicious.

  8. This looks delicious! I love your site and pictures and just nominated you for Kreativ Blogger Award and linked to you:)

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