Go Back
A jar of carnivale olive tapenade made with beautiful, fun colors and flavors of black olives, pimento stuffed olives, green olives, capers, and roasted red peppers

Carnivale Olive Tapenade

Community rating
Yield: 3 cups
Print This Recipe + Pin This Recipe

Description

We give this olive salad its name because of the vivid coloring—black, red, orange, and green—and all the fun uses.
If you have regular stuffed pimento olives, feel free to use them. We called for the salad variety because they’re cheaper, and since they’re getting chopped for the salad, they don’t need to be perfect.

Ingredients

  • 1/2 cup each: finely chopped celery hearts and carrots
  • 1/4 cup red wine vinegar
  • Salt
  • 2 medium cloves garlic, minced
  • 1 can (6 oz) ripe black olives, drained and finely chopped (1 generous cup)
  • 1 jar (5 oz) pimento-stuffed salad olives, drained and finely chopped (scant cup)
  • 1/2 cup chopped roasted red peppers
  • 1/4 cup capers
  • 2 teaspoons dried oregano
  • 1/2 cup extra-virgin olive oil

Instructions

  • Place celery, carrots, vinegar, and a light sprinkling of salt in a microwave-safe bowl. Microwave on high power until vinegar is hot, about 1 minute. Stir in remaining ingredients. Can be covered and refrigerated for several weeks.

We want to see your Planetarian Life!

Tag @planetarianlife or hashtag it #planetarianlife