Aperol-Infused Black Olive Tapenade
A briny, herbaceous spread with bittersweet depth from Aperol, ideal for crostini or as a dip for crusty bread and vegetables. This mediterranean-inspired salads (gluten-free, vegetarian) ready in about 10 minutes pairs pitted black olives, Aperol, minced garlic cloves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 85 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup pitted black olives
- 2 tbsp Aperol
- 2, minced garlic cloves
- 1/4 cup, chopped fresh parsley
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
Instructions
- Step 1: Place 1 cup pitted black olives in a food processor and pulse until coarsely chopped, about 10 seconds.
- Step 2: Add 2 tbsp Aperol, 2 minced garlic cloves, and 1 tbsp lemon juice to the olives, then pulse for 5 seconds to combine.
- Step 3: With the processor running, slowly drizzle in 3 tbsp extra virgin olive oil until the mixture is smooth and emulsified, about 15-20 seconds.
- Step 4: Transfer to a bowl, stir in 1/4 cup chopped fresh parsley, and chill for 30 minutes to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Infused Black Olive Tapenade take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol-Infused Black Olive Tapenade?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pitted black olives from drying out.
Can I substitute ingredients in Aperol-Infused Black Olive Tapenade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol-Infused Black Olive Tapenade for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aperol-Infused Black Olive Tapenade gluten-free?
Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
