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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 Kitchen.com

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!!!

LESS THAN 30 MINUTE DINNERS

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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

Ingredients

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)

Directions

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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  • This looks so good! I love the rosemary and garlic with the olives – what a terrific snack for a party or gathering! Happy New Year!

  • Fabulous stuff!!! Your pictues are delightful.

  • Looks lovely BAM, I will give it a whirl, though I would rather not be the Hostess with the Mostess!
    Happy New Year,
    Conor

  • Bam, I just saw this on instagram and I’m completely in love with this tapenade. Olive tapenade is a favorite of mine but I never get to make it because my husband doesn’t like olives (weird, right?). Anyway, I’ve been totally obsessed with all of your recipes lately and I can’t wait to see what you have in store for 2015!
    I wish you and your family a healthy and happy new year, my friend!! 🙂 xoxo

  • BAM, your pictures are just beautiful!

  • I love everything about this recipe! It sounds like the perfect thing to make for New Year’s! Wishing you and your family a safe and happy New Year! 🙂

  • Lovely. Lovely. Lovely, and perfect for New Year’s Eve. Brava!

  • My mom made something simular, but the olives were left whole. Your spread looks outstanding and I would love this with a glass of wine. Keep the olive recipe inspiration going!

  • Oh, wow, this looks like my kind of spread! So flavorful! Happy New Year from New Zealand!

  • hotlyspiced

    What a great vegan dish. I do love olive tapenade! I don’t think I’ve ever made my own though. This is certainly a great appetiser and I love how your tapenade contains capers xx

  • Maureen | Orgasmic Chef

    Yes, Ma’am, this is made just for me. Happy New Year and keep giving us great food. 🙂

  • What a perfect NYE appetizer! I have to admit, I’ve only ever store bought tapenade but after seeing this post – I definitely am inspired to make it myself!

  • I love your version, and think I will add herbs to my next tapenade, with the anchovies. Happy 2015 to you Bobbi 🙂

  • 6 ingredients in 5 minutes to make this very tasty-looking dip/spread?! Saving this one, for sure!!

    Happy New Year, and thanks for being part of our Blogging Friends!!

    Julie & Alesah
    Gourmet Getaways xx

  • Kumar’s Kitchen

    A VERY VERY HAPPY NEW YEAR TO YOU AND FAMILY DEAR BAM!!!
    A few years back when we concocted our first batch of garlic-rosemary olive oil….we used them in every possible dish it could be used….this beautifully speckled tapenade with olives has just gave us another reason to make a batch this year,thanks 🙂

  • That is the best looking tapenade I’ve seen. And I love the stuff. Have a great New Year!

  • Happy New Year!! There’s a ton of things to love about this tapenade. I like all sorts of tapenade, particularly when packed with flavor like you have with garlic and herbs. Here’s to more delicious eats and fun adventures in 2015!

  • Happy New Year! Love the combination of rosemary and olives in this tapenade. Such a great appetizer to serve with a glass of wine!

  • Hi Bam, love that you added herbs to the mix, I bet this is delicious!

  • shashi @ http://runninsrilankan.com

    I adore the smell of rosemary – I couldn’t imagine how wonderful smelling wild rosemary must have been! Though having a taste of this rosemary infused tapenade would probably be just as wonderful! Happy New year to you and your family Bobbi!

  • I love your photos Bobbi! Wish I can have a slice of crusty bread topped with this delicious tapenade! Happy New Year! May 2015 be an even more exciting and smashing year for you. (:

  • What a beautiful dish – perfect for entertaining! – and what beautiful photos, Bam!

    • Bams Kitchen

      Thank you and it is such an easy and fun dish for entertaining. They make a very pretty centre piece on your table. Wishing you a super 2015!

  • Hmmm, what a flavorful appetizer! I love the combination of rosemary and capers, and it makes the olive wonderful! Great pictures as always 🙂 Wish you a happy new year!

  • I’m having a flavor explosion in my mouth right now – this sounds awesome! You’re making want to get some rosemary plants started indoors right now & I can only imagine having it growing all over the yard with it’s wonderful smell. I think I can attest to the benefits of olive oil’s longevity properties based on my husband’s Italian side of the family. Both of John’s parents & their siblings lived well into their 80’s and 90’s and just last week we went to his aunt’s 100th birthday party! Obviously, she was the oldest one there by far but I was laughing on the way home telling my husband how it seemed that all the guests who were in their 50’s and 60’s were complaining about some ache, pain, or surgery while Florence was spry & happy as a clam. The woman still shovels her own snow & mows her lawn although yes, she does use a riding mower now to do that.

  • This looks absolutely divine!

  • Far out your pictures are gorgeous. Olives are a challenge for me, I want to love them, they look so delightful, but every time I try and eat them, the tastebuds so ‘No Deal’. I remember back at Chef school years ago making tapinade, we had to try everything we made, the teacher stood over me until I swallowed the spoonful of blitzed olive. My eyes watered and I choked back. Funny now, at the time I was ready to hang up my cheffies. LOL! Great recipe tho, your photos almost make me want to try eating it again. 🙂

    • Bams Kitchen

      Thanks for the story Anna and the good laugh as I can picture you turning as green as the olives. A few years ago… ok well maybe more like 20 years ago, I would not touch an olive with a 10 foot pole but something happened over the years and my palate has changed and now I love them.

  • My son is a huge olive fan. My husband and I were very surprised when we found it out. What kind of 7 year old (back then) loves olives (and he’s Asian kid!). LOL. I mean it’s very rare among our friends’ kids. Anyway, he’s very much into tapenade and I can imagine he will clear this bowl up all by himself. 🙂

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