Olive & Feta Tapenade with Veggie Sticks

Name: Olive & Feta Tapenade with Veggie Sticks
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 200 g kalamata olives (pitted); 100 g feta cheese (block, crumbled); 2 tbsp capers (drained); 1 pcs garlic (clove, peeled); 2 tbsp olive oil; 1 tbsp lemon juice (freshly squeezed); 1 pinch black pepper (freshly cracked); 1 tsp oregano (dried); 2 pcs carrot (medium, peeled, cut into sticks); 1 pcs cucumber (large, cut into sticks); 2 pcs bell pepper (mixed colors, seeded, cut into sticks); 3 pcs celery (stalks, cut into sticks)

RATING

0.0/5

TASTE SCORE

8/10

A briny, salty, and creamy Mediterranean spread that comes together in minutes. Bold Kalamata olives and tangy feta cheese are pulsed with capers, garlic, and a drizzle of olive oil into a chunky paste. Served with a rainbow of crunchy vegetable sticks, it's the perfect no-cook appetizer or snack that feels elegant but requires almost zero effort.

PREP

15m

COOK

SERVES

1 CUP

297 cal

SERVINGS

METHOD · 6 STEPS

prep · ~8 min
Prep the vegetables for the sticks.
1.Peel the carrots and trim the ends; cut into sticks about 3 inches long.
2.Trim celery stalks and cut into similar-sized sticks.
3.Halve bell peppers, remove seeds and membranes, then slice into strips.
4.Cut cucumber in half lengthwise, scoop out seeds if watery, and cut into sticks.
prep · ~1 min
Drain and prep the olives and capers.
Drain the kalamata olives from any brine and pat dry with a paper towel. Drain the capers as well. A little moisture is fine, but too much will make the tapenade watery.
mix · ~2 min
Pulse the tapenade base.
1.Add pitted olives, crumbled feta, capers, and the whole garlic clove to a food processor.
2.Pulse in short bursts 4-5 times until the mixture looks coarsely chopped and combined.
3.Scrape down the sides of the bowl with a spatula.
TIPDon't over-process into a paste — a chunky texture with visible olive and feta bits is what you're aiming for.
mix · ~1 min
Add olive oil, lemon, and seasonings.
Drizzle in the olive oil and fresh lemon juice. Add the dried oregano and a pinch of freshly cracked black pepper. Pulse another 2-3 times just to bring everything together into a chunky spread.
rest · ~10 min
Let the tapenade rest for the flavors to meld.
Transfer the tapenade to a serving bowl. Cover and let it sit at room temperature for at least 10 minutes, or refrigerate for up to 24 hours. The flavors will deepen and marry together the longer it rests.
TIPIf refrigerated, let it come back to room temperature for 15 minutes before serving so the olive oil loosens up and the texture gets creamy again.
assemble · ~2 min
Arrange the veggie sticks and tapenade for serving.
Arrange the carrot, cucumber, bell pepper, and celery sticks in a ring or in individual glasses around the bowl of tapenade. Drizzle a tiny bit of extra olive oil over the top of the tapenade right before serving.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the olives and capers dry before pulsing to prevent a watery tapenade.
2
Use a block of feta instead of pre-crumbled for a creamier, less dry texture.
3
Pulse in short bursts — you want a chunky spread, not a smooth paste.
4
Let the tapenade rest for at least 10 minutes before serving to let flavors meld.
5
If refrigerated, bring to room temperature for 15 minutes to restore creamy texture.
6
Cut veggie sticks uniformly so they look appealing and are easy to dip.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace feta with a vegan feta or marinated tofu, and use a vegan-friendly olive oil. Ideal for plant-based diets without losing the briny tang.

low oil

Low-oil

Reduce olive oil to 1 tablespoon and add 1 tablespoon of water instead. For those watching fat intake, the capers and olives still provide plenty of moisture and flavor.

herby

Herby

Add 2 tablespoons of fresh chopped parsley or basil when pulsing the tapenade. This gives a vibrant, herbal lift that pairs beautifully with the salty olives.

spicy