Spicy Turkish Tapenade

This spicy Turkish tapenade packs a big punch of flavor and is a cinch to prepare. Just a handful of ingredients and a quick blitz in the food processor you will have this wonderful dip. Set out a bowl of this tapenade with pita, crostini, crudités or crackers and you've got a delicious, crowd-pleasing appetizer!

This Turkish-inspired version of black olive tapenade is jazzed up with garlic, vibrant Turkish spices, parsley and walnuts. It takes just 15 minutes to throw this together and the flavors are exciting!

I like to make this for company or even just for a random Friday night when my husband and I have no plans. I love to mark the end of the work week with something special and celebratory like homemade tapenade, to go with my my favorite cocktail or a glass of wine.

I adapted this Turkish tapenade recipe from a really fun cookbook that a friend gave me called Bought, Borrowed & Stolen by Allegra McEvedy.

How To Serve Tapenade

You'll need something to dip into your delicious Turkish tapenade. Crackers or pita chips are a perfect choice. Even better, serve it with our delicious homemade Seed Crackers!

This tapenade also makes a delicious topping for simple grilled chicken, steak or fish.

If you try this Tapenade Recipe, I hope you'll come back to leave a rating and a comment. I'd love to know what you think.

Recipe

Spicy Turkish Tapenade Recipe

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5 from 2 reviews

• Author: Lisa Goldfinger
• Total Time: 15 mins
• Yield: Serves 10 as an appetizer 1x

Print Recipe

Description

A flavorful puree of kalamata olives, walnuts garlic, lemon, herbs and vibrant Turkish spices. This flavorful tapenade comes together easily in just 15 minutes. Serve it as an appetizer, with crackers, pita chips or crostini.

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Ingredients

Units USM Scale 1x2x3x

• ¾ cup shelled walnuts or walnut halves (2 ounces)
• 1 ½ cups pitted Kalamata olives
• 2 medium cloves garlic, roughly chopped (1 tablespoon)
• ¼ teaspoon Chile powder (see notes)
• ¼ teaspoon ground Cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon oregano
• ¼ teaspoon ground sumac
• ½ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 bunch flat leaf parsley, stems removed, leaves finely chopped, about ⅔ cup
• Salt and fresh ground black pepper, to taste

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Instructions

1. Roughly chop the walnuts by giving them a few pulses in the food processor. Pour into a bowl and set aside.
2. Add olives, garlic and spices (chili, cumin, coriander, oregano and sumac) to the bowl of the food processor and process for a few seconds until the olives and garlic are finely chopped.
3. Add oil and lemon juice and process for a few seconds more to combine.
4. Transfer the mixture to a bowl. Stir in walnuts and parsley. Season to taste with salt and fresh ground black pepper.
5. Serve with crackers or toasted pita.

Notes

• For Chile Powder: Use a pure powdered chile such as Aleppo or Maras, which are fruity in flavor and mild in heat.

• Prep Time: 15 mins
• Cook Time: no cook
• Category: Appetizer
• Method: no cook
• Cuisine: Turkish