This chunky olive tapenade recipe is flavored with lemon-infused olive oil and tangy feta, a delicious and memorable party appetizer!
This post brought to you by Santa Margherita Wines. The content and opinions expressed below are that of The Wanderlust Kitchen.
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!
Adding the cheese makes this a great olive and feta dip!
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. 
There’s just really something special about sparkling wine, especially during the holidays! 
Luckily, I was able to snag a few pictures of my olive and feta 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 this feta olive dip 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 feta dip for our big Christmas dinner.
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Here’s the Recipe!
Lemony Olive Tapenade with Feta Recipe
Ingredients
- 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
Instructions
- 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.
NOTES
Nutrition
