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As tasted at the Tourism and Travel Show
Salty, tangy, and irresistibly rich, this mixed olive tapenade is a true celebration of bold Mediterranean flavors — but it also comes with a little story. Last weekend, Maria whipped up a batch for our stand at the International Tourism & Travel Show at Palais Des Congrès, just to show visitors how easy and delicious a recipe can be when you use our Kouses Estate biodynamic Greek olive oil. Simple idea, right? Well… let’s just say things escalated quickly. People were lining up, asking for seconds, thirds, and then demanding to know where they could buy the tapenade. We hadn’t planned on selling it — not even a jar — so there we were, smiling awkwardly and promising everyone we’d post the recipe on the blog as soon as we got home.
So here it is at last! Made with a blend of briny Kalamata and green olives, zesty capers, and a whisper of garlic, every spoonful bursts with character. A drizzle of extra-virgin olive oil brings it all together, while fresh parsley and a splash of red wine vinegar add brightness and balance. Whether you spread it on crusty bread, toss it with pasta, or serve it alongside your favorite cheese board, this simple yet sophisticated tapenade is sure to impress — it certainly impressed a whole room of hungry tourists.
And if you do make it, please tell us! We love seeing your kitchen creations — sometimes even more than we love making tapenade ourselves.
Ingredients
- ½ cup Kalamata olives, pitted
- ½ cup green olives, pitted
- 1–2 tbsp capers, drained
- 1–2 cloves garlic, chopped
- 2–3 tbsp Kouses Estate biodynamic, extra-virgin olive oil
- 1 tbsp fresh parsley, chopped
- 1 tsp red wine vinegar (or to taste — adds a nice tang)
Step by Step
- Combine the olives, capers, garlic, and parsley in a food processor.
- Pulse a few times until everything is finely chopped but still slightly chunky.
- Add the red wine vinegar, then drizzle in the olive oil while pulsing until you reach your desired texture (smooth or rustic).
Taste and adjust seasoning — you likely won’t need extra salt.
Store in a jar, cover with a thin layer of olive oil, and refrigerate for up to a week.
Give this recipe a try and let us know how it turns out! Share your creations on Instagram or Facebook and tag us @OlivesandGrains— we’re always inspired by the delicious ways our community brings these flavors to the table.
You're missing one thing...
The secret to the best tapenade, is a good quality extra virgin olive oil !
