Olive tapenade is one of my favorites and this recipe is a favorite, as well. The flavors blend nicely after a couple of hours in the refrigerator.


  • 1 cup chopped black olives
  • 1 cup chopped calamata olives
  • 1 cup chopped green olives (okay to use pimento stuffed)
  • 1 Tbsp finely chopped red pimento (if you didn’t use pimento stuffed olives)
  • 1 tsp garlic puree
  • 1 Tbsp cold pressed olive oil
  • ¼ cup finely chopped sun-dried tomatoes
  • 1 tsp balsamic vinegar
  • Salt and pepper to taste
  • Add 1 small can chopped mild Ortega green chilies (if you like a little more kick)


Mix all ingredients together in a large bowl.

Place mixed ingredients in a container with a tight lid and put in the refrigerator.

Refrigerate for a couple of hours or overnight.


Place a small spoonful on baked crackers or thin slices of toasted sourdough bread.