Olive and Eggplant Tapenade

Olive And Eggplant Tapenade Recipe

No Photo

Have you made this?

 Share your own photo!

Daily Inspiration S


A great spread for crostini, crackers or pita bread.


★★★★★ 1 vote

yields 1 cup
10 Min
30 Min


Add to Grocery List

1 large
1/4 c
olive oil
1 tsp
olive oil
1 c
kalamata olives, pitted
anchovy filets
1 tsp
4 clove
garlic, minced
freshly ground black pepper

How to Make Olive and Eggplant Tapenade


  • 1Preheat oven to 425 degrees F. Coat eggplant with 1 tsp. olive oil. Place eggplant on a baking sheet and roast it 20 minutes or until skin is blistered and brown. Set aside and peel when cool enough to handle.
  • 2Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process unti it resembles a rough paste. Serve at room temperature with crackers, pita bread or toasted crostini.

Printable Recipe Card

About Olive and Eggplant Tapenade

Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy

Show 2 Comments & Reviews

5 Delicious Guacamole Recipes

5 Delicious Guacamole Recipes

Kitchen Crew @JustaPinch

"Yes, I know there is an up-charge for guac." - Said every guacamole lover ever. Put that extra $4 to good use and make some homemade guacamole instead! Here are...

Three Cheers For Tasty Cauliflower Recipes

Three Cheers for Tasty Cauliflower Recipes

Kitchen Crew

When have you heard that at the dinner table recently? I can't tell you how many times my son, as a youngster, said cauliflower is boring. Cauliflower gets such a...

25 Game-day Recipes That'll Make You The Mvp

25 Game-Day Recipes That'll Make You the MVP

Kitchen Crew @JustaPinch

Whether your favorite team wins or loses, everyone will be a winner after they snack on these crowd-pleasing recipes.