Hot and Spicy Tapenade

by Anne Papina on August 4, 2001

This was another hit at a recent party. Aside from pitting the olives, this one is super easy as well.

Hot and Spicy Tapenade
Prep time
Total time
Recipe type: Appetizer
Cuisine: American
Serves: 10
  • ½ lb mixed olives, mostly Kalamata
  • ¼ cup capers, drained & rinsed
  • ¼ cup extra virgin olive oil
  • 3-4 garlic cloves, chopped finely
  • Juice of 1 lemon plus grated zest
  • 1 tsp red pepper flakes
  1. Rinse olives to remove some of the saltiness. Pit the olives then chop by hand and mix with the remaining ingredients.
  2. Serve with toast points and slices of fresh mozzarella.


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