Honey & Hive Classic: Olive Walnut Tapenade

This recipe is my go-to. Whether having the gals are over for drinks, entertaining for a holiday party, or couch snacking with the boyfriend, this is my favorite recipe to whip up. It’s so easy, tastes fancy, and doesn’t break the bank. I’ve made it for a solid decade now, so it’s definitely a tried and true.

I don’t remember where I got the initial copy of this recipe, I do remember once I accidently swapped the vinegar measurements for the olive oil. That was a mistake I only made once.

Make it fresh and people swoon, but it's even better the next day if you can make it ahead. So spread it on, stuff it between, or serve it with just about anything. Feel free to talk it up as a much more sophisticated recipe. I’d be lying if I said I hadn’t, just a bit. Hope you enjoy!

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Olive Walnut Tapenade

  • 4.25 can oz chopped black olives
  • 4.25 oz chopped green olives
  • 1/3 cup chopped walnuts
  • olive oiltbl3
  • 2 tsp balsamic vinegar
  • ¼ tsp garlic powder

Combine ingredients. Serve on a toasted baguette or crackers. Also yummy stuffed between chicken breasts.

*The trick to this recipe is buying the right olives. You don’t need to buy fancy ones, but buy the black olives pre-chopped in a 4.25 can. Then, chop up the green olives in a food processor, and use the black olive can to measure. That get’s it just right.

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