Rosemary and Garlic Infused Olive Tapenade

December 30, 2014

Kalamata and green olives delicately infused with rosemary and garlic olive oil, capers and black pepper and blended into a deeply aromatic and rich olive tapenade. Rosemary Olive Tapenade- Bam's Kitchen

It is just as simple as 5 minutes and 6 little ingredients and you too can have this delightful and fun appetizer on your table for the holidays or anytime. You are just going to love the flavour of the rosemary and garlic infused olives with a bit of zest from a little bit of capers and fresh cracked pepper. If you are an anti-caper person, then skip the capers and add a little lemon zest instead.

Rosemary Olive Tapenade- Bam's Kitchen

Rosemary and garlic infused olive tapenade is great on toasted crostini bread, crackers or even on raw veggies as a dip. However, there are even some better ways to enjoy this little dip but you are going to have to stay tuned to Bam's Kitchen to find out.

Rosemary Olive Tapenade - Bam's

When I was infusing the fresh rosemary and garlic into the olive oil, my whole house smelled amazing. It reminded me of our journey to the French Riviera and our side excursion to St-Marguerite Island. I know you have heard me talk about this gorgeous place before but smelling wild rosemary growing in the forest and along the coast line brings a culinary odyssey to the highest level.

IRosemary Olive Tapenade- Bam's Kitchen

Olive tapenade is a very popular hor de voures in the south of France. I tasted many different versions during our trip. As delightful as they are, I could do without the anchovies. Yes, I am an anti-anchovy eater. I found that anchovies, as delightful as they are, can be replaced with herbs to replace the saltiness. My herb of choice was rosemary. This recipe is happily vegan as well as gluten-free (if you enjoy with cut up veggies) and is lactose free too.

Rosemary and Garlic Infused Olive Tapenade- Bam's Kitchen

As we know, the Mediterranean diet is has some health benefits by using olive oil  instead of other fats and also lots of fresh herbs to infuse flavor instead of salt. This Rosemary and Garlic infused Olive tapenade has so many ways it can be used to really give some many dishes extra flavor. Maybe you would like to toss in a tablespoon or so in your favorite gluten-free pasta, add it as a topping to your baked chicken or even just on its own with a few crackers. It is all up to you.

Rosemary Olive Tapenade - Bam's Kitchen

I used pitted olives and it decreased preparation time. If you need to pit your olives, just set them on a cutting board and crush the olives with the side of your chopping knife and then it should be relatively easy to remove the pit.

Rosemary Olive Tapenade- Bam's Kitchen

I served my rosemary and garlic infused olive tapenade with toasted crostini bread with a little brushed olive and toasted in the oven for about 10 minutes until slightly golden and crunchy. I also have some rosemary and black olive and poppy-seed biscuits that I think would be delicious with this as well.

I guess I have been a little olive crazed lately and if you have missed my Spanish Olive Meatballs with Red Pepper and Tomato Wine Sauce be sure to check out this other fun appetizer for the holiday.

Rosemary Olive Tapenade-Bam's Kitchen

New Years gathering or any social gathering around the holidays does not need to be complicated. You could crack out that old wooden chopping board and add a few cheeses, crackers, grapes and of course your delicious Rosemary and Garlic Infused Olive Tapenade and you will be the Hostess with the Mostess!

Wishing everyone a safe and healthy 2015!!!





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Rosemary and Garlic Infused Olive Tapenade

By HWC Magazine  , , , , , ,   

December 30, 2014

Kalmata and green olives delicately infused with rosemary and garlic olive oil, capers and black pepper and blended into a deeply aromatic and rich olive tapenade.

  • Cook: 5 mins
  • Yields: 6 Adults or 1 Hungry Teenager


olive oil - 2 tablespoons

rosemary - 2-3 sprigs fresh whole

garlic - 2 smashed garlics

olives - 1 jar about 250 grams (I used mixed green and kalamata pitted olives)

black pepper - 1/4 teaspoon

capers - 1 tablespoon (if you do not like capers add 1 teaspoon lemon zest instead)


1In a small sauce pan, add olive oil, fresh sprigs of rosemary and garlic cloves. Fry for about 2-3 minutes until aromatic and garlic is golden brown.  Remove the garlic and rosemary sprig from the pan and allow the oil to cool slightly. (If you use olives in olive oil then you can use this oil)

2Add Add drained and pitted olives, black pepper capers and cooled rosemary and garlic infused oil into the food processor and blend until coarsely ground. Add a teaspoon of fresh chopped rosemary to mixture as a garnish if you desire.

3Serve delicious Rosemary and Garlic Infused Olive Tapenade on toasted crostini breads, crackers, fresh veggies or even as a topping to your next chicken dish. Enjoy!

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