Olive & Feta Tapenade with Veggie Sticks
A vibrant and chunky Olive & Feta Tapenade, perfect as a healthy snack dip. This Mediterranean-inspired spread combines briny olives with creamy feta, fresh herbs, and a zesty lemon kick, offering a satisfying and flavorful experience.
For 4 servings
Drain the pitted Kalamata olives thoroughly and pat them dry with a paper towel to remove excess moisture. Mince the garlic clove and roughly chop the fresh parsley.
In the bowl of a food processor, combine the drained Kalamata olives, crumbled feta cheese, minced garlic, chopped fresh parsley, extra virgin olive oil, and fresh lemon juice.
Add the black pepper. Pulse the mixture in short bursts, scraping down the sides of the bowl as needed, until a coarse, chunky paste forms. Be careful not to over-blend; you want to retain some texture from the olives and feta.
Taste the tapenade and adjust seasonings if necessary. Due to the saltiness of the olives and feta, you may not need to add any additional salt, but you can add a pinch if desired, or a bit more lemon juice for extra tang.
Transfer the tapenade to a small serving bowl. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld, or serve immediately.
While the tapenade chills (or just before serving), prepare your assorted vegetable sticks. Wash and cut the cucumber, carrots, bell pepper, and celery into uniform, dippable sticks.
Arrange the tapenade bowl on a platter surrounded by the fresh vegetable sticks. Serve as a healthy and satisfying snack or appetizer.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Quality Matters: Use good quality pitted Kalamata olives and a flavorful feta cheese for the best results. The taste of your tapenade heavily relies on these core ingredients.
- 2Don't Over-Process: The key to a great tapenade is a chunky texture. Pulse in short bursts and resist the urge to blend until completely smooth; you want distinct pieces of olive and feta.
- 3Make Ahead: This tapenade can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors often deepen and improve with a little time.
- 4Serving Temperature: While delicious at room temperature, chilling the tapenade for at least 30 minutes before serving allows the flavors to meld beautifully.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes to the food processor for a subtle heat that complements the briny olives.
Herb SwapHerb Swap
Experiment with different fresh herbs like oregano, basil, or a mix of Mediterranean herbs instead of or in addition to parsley.
Nutty TextureNutty Texture
For added crunch and richness, include a small handful (about 1/4 cup) of toasted walnuts or almonds when processing the tapenade.
Why this is on our healthy list.
Heart-Healthy Fats
Olives and olive oil are rich in monounsaturated fats, which are known to support cardiovascular health and help lower bad cholesterol levels.
Protein Boost
Feta cheese provides a good source of protein, essential for muscle repair, satiety, and overall body function, making this a more filling snack.
Rich in Antioxidants
Kalamata olives and fresh parsley are packed with antioxidants, which help combat free radicals and reduce oxidative stress in the body.
Frequently asked questions
Yes, you can! Finely chop the olives, feta, garlic, and parsley by hand, then mix everything together in a bowl. It will take a bit more effort but yield a similar chunky texture.
