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Hickory Garlic Olive Tapenade


This tapenade is one I could eat often! Combining green and black olives with fresh sage and hickory homesmoked bacon. It is especially delicious atop rotisserie chicken.

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Rate this recipe 4.6/5 (8 Votes)


  • 1 handful organic black olives
  • 1 handful organic garlic stuffed green olives
  • 3-4 leaves of organic sage
  • 4 slices hickory smoked bacon, cooked and set aside to drain slightly {I used our homesmoked bacon}
  • Himilayan sea salt, to taste


Preparation time 10mins
Cooking time 10mins


Step 1

Chop olives, sage, and bacon together. Running your knife over the mixture to incorporate until finely chopped. I use a chopping bowl and mezzaluna knife set for this, it works great!

Add salt to taste and serve.


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