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Kalamata and Green Olive Tapenade

I especially like the combination of kalamata and green pimento olives in this recipe. It's perfect for dipping bread.
Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Appetizer
Cuisine: Greek
Keyword: gluten free olive tapanade, kalamata and olive tapanade, tapanade recipe
Servings: 15 servings
Calories: 48kcal
Author: Chandice Probst

Ingredients

  • 1 cup kalamata olives pitted
  • 1 cup small green pimento olives
  • 1/4 cup sun dried in olive oil
  • 1 T capers
  • 1 garlic clove minced
  • 1 T chopped fresh basil leaves
  • 1 T chopped fresh parsley leaves
  • 1/2 T chopped fresh oregano leaves
  • 2 T extra-virgin olive oil

Instructions

  • Put everything into the blender and pulse until finely chopped. Spread over Schar gluten-free ciabatta rolls or baguettes.

Nutrition

Calories: 48kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2.3% | Vitamin C: 1.4% | Calcium: 1.4% | Iron: 1.8%