Venetian Kalamata Olive Tapenade on crackers, served with red wine Fall
Venetian Mixed Olive Tapenade on baguette slices, served with white wine Fall
Venetian Kalamata Olive & Fig Tapenade with goat cheese and baguette slices Fall
Venetian Kalamata Olive Tapenade topping pasta garnished with shaved parmesal cheese, served with red wine

Venetian Mix for Olive Tapenades F

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The subtle layers of flavor in our Venetian for Olive Tapenade Mix combine to set this home-made olive tapenade leagues apart from the sameness found in bottled tapenades.  You pick the olives; use whatever kinds you like or suite your occasion.  Kalamata olives are pictured.  Make it tame or spicy, to your taste!  This is a lovely fall appetizer served with crackers or baguette slices.  It’s quick and easy - just the thing to get dinner or parties off to a great start.  And it keeps practically forever.

TIP:  Use red pepper flakes to add spiciness; start with just a pinch for the full recipe, and add more if needed to suit your taste.  It’s spicy enough for most people with 1/4 teaspoon.


Mixed Olives:  Great for a spread on baguette slices.  Venetian Mixed Olive Tapenade pictured with a mix of green & black olives and oil packed sun dried tomatoes.

With Olives, Figs and Goat Cheese Recipe:  Mix Kalamata olives with dried figs and serve with goat cheese rounds to spread on crackers or baguette slices (pictured) - just beyond belief!  This is a total show stopper as an appetizer for an elegant fall party.  See APPETIZER RECIPES for Venetian Tapenade with Figs and Goat Cheese directions.

Pasta Topping:   Venetian Olive Tapenade is delicious as a quick topping for pastas (pictured with Kalamata olives and shaved Pecorino Romano cheese).  As simple as this is, it makes a beautifully understated, elegant meal.

Pizza Topping:  For a quick fall dinner, dab tapenade on heat-&-serve pizzas to take them to a whole new level. 

Olive Aioli or Salad Dressing:  Mix prepared tapenade with mayonnaise for Venetian Olive Aioli (great spread for Mediterranean sandwiches, especially with crusty bread), or mayo and buttermilk for a lovely salad dressing.  For an Italian Olive vinaigrette, put 1/3 C balsamic or red wine vinegar, 1/2 C olive oil, 1 tablespoon of Dijon mustard and 1/2 C prepared tapenade in a jar.  Attach lid and shake until well blended.  Use on tossed salads or greens.

Makes 3-4 cups using olives only.

No artificial colors, ingredients or preservatives added.

Ingredients:  Granulated garlic, minced garlic, spices.

Allergen Info:  Some ingredients packaged on equipment that also packages peanuts and tree nuts.