A 10 minute easy Olive Tapenade

If you’re looking for a quick yet flavorful appetizer or snack, this easy 10-minute tapenade is sure to become a go-to in your kitchen. Made with garlicky olives, tangy capers, bright lemon zest, and just the right amount of heat, it comes together in no time. Serve it over a dollop of creamy Greek yogurt or ricotta, then pair it with crunchy kettle chips or crusty bread—perfect for entertaining!

Ingredients

• 6 ounces of garlicky olives

• 2 tablespoons red chili flakes (use less if you prefer milder heat)

• 1 lemon, zested and juiced

• 2–3 tablespoons capers

• 1 handful of parsley, chopped (stems separated from leaves)

• Greek yogurt or ricotta (for the base)

• 3 tablespoons olive oil, plus a little extra for drizzling

• Slivered almonds (optional garnish)

Instructions

1. Sauté the aromatics
   In a pan over medium heat, toast the almonds. Remove then add the olive oil, olives, chili flakes, lemon zest, parsley stems, and capers. Sauté for 3–5 minutes, until the mixture is fragrant and the flavors have melded together.

2. Prepare the base
   Spoon a generous layer of Greek yogurt (or ricotta) into a serving bowl or onto a platter. Smooth it out to create a base for your tapenade.

3. Top and garnish
   Spoon the warm olive mixture over the yogurt or ricotta. Drizzle a bit more olive oil and squeeze some of the reserved lemon juice on top. If you’d like, sprinkle with slivered almonds and chopped parsley leaves for added texture and freshness.

4. Serve and enjoy
   Serve immediately with crispy kettle chips or crusty bread for dipping. This tapenade is best enjoyed while warm, but it’s also delicious at room temperature!

Tip: This recipe also works beautifully with pitted Kalamata olives or mixed marinated olives—feel free to experiment with what you have on hand!

With Love,

Cristina