This post brought to you by Santa Margherita Wines. The content and opinions expressed below are that of The Wanderlust Kitchen.
This chunky olive tapenade is flavored with lemon-infused olive oil and tangy feta- a memorable party appetizer!
Olives might be my very favorite party food. I love basically anything in brine, but I just can’t get enough of the salty, tangy taste of olives.
Last year I made deep fried olives for a holiday get together, but this year I wanted something even easier. I adore olive tapenade, and while this version isn’t strictly traditional, it’s certainly easy and universally appealing.
Traditional tapenades are usually made with finely pureed olives and anchovies, but since I wanted to make a vegetarian version I decided to leave out the fish.
Being a sucker for presentation, I used both green and black olives and rather than pureeing them I gave them a good fine mince. I love seeing the texture of the olives! I wrote about my love for Santa Margherita Wines this past spring when I shared my favorite vegetarian food and wine pairings, so for the holidays I thought a little bubbly would be festive.
I brought a few bottles of their Prosecco to my family’s Thanksgiving dinner, along with this tapenade and plenty of bread. It didn’t take long for my family to pop open the bottles and start celebrating. Those are my three sisters and my mom being caught by camera in a Prosecco toast! Even the guys got in on the action. There’s just really something special about sparkling wine, especially during the holidays! Luckily, I was able to snag a few pictures of my tapenade before the family started digging in.
The recipe is super quick to make, plus it transports well and tastes great at room temperature. I made it by infusing some olive oil with lemon zest and garlic before tossing it with the chopped olives and feta cheese. I brought along slices of crusty bread and focaccia and let everyone enjoy the olives almost like a bruschetta. I’ll definitely be making another batch of this olive tapenade for our big Christmas dinner (and bringing a few more bottles of Prosecco!).
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Here’s Your Recipe!
Yields 2 cups
10 minPrep Time
5 minCook Time
15 minTotal Time
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, peeled and minced
- Zest of 1 lemon
- 1 cup finely chopped pitted green olives
- 1 cup finely chopped pitted black olives (I used kalamata)
- Juice of half a lemon
- 1/4 cup crumbled feta cheese
- Heat the oil, garlic, and lemon zest in a small saucepan over medium heat for 5 minutes. Remove from heat and allow to cool.
- Place the chopped olives in a serving bowl and toss with the lemon juice, feta, and cooled olive oil.
- Serve with sliced crusty bread or focaccia.
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