Southwestern Chili Tapenade


This chili tapenade ventures away from the ordinary, combining ripe California olives with a blend of cilantro, onions, lime and chipotle chilies.

Southwestern Chili Tapenade

Zesty and packed with bold flavors, this chili tapenade can be scooped with tortilla chips, pressed in paninis or dairy-free quesadillas, stirred into dairy-free sour cream for a quick dip, or spooned into tacos.

Since this chili tapenade is at its best after chilling in the refrigerator for an hour or more, it can be made a day in advance for weeknight needs or your next fiesta.

Special Diet Notes & Options: Chili Tapenade

This recipe is naturally dairy-free / non-dairy, egg-free, gluten-free, peanut-free, nut-free, soy-free, and all around allergy-friendly. It is also vegan / vegetarian. Just be sure to select your accompaniments wisely, such as dairy-free and gluten-free chips, if needed.

This recipe was shared with us by the California Olive Committee.

Southwestern Chili Tapenade
Prep time
Total time
Serves: 8 servings
  • 2 6-ounce cans California Ripe Olives, well drained
  • ¼ cup lightly packed fresh cilantro leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 2 green onions, sliced
  • 1 canned chipotle pepper plus
  • 2 teaspoons adobo sauce from the can
  • Good quality tortilla chips, for serving (optional)
  1. Drain olives well and place in a food processor with all remaining ingredients, except the chips. Pulse on and off until finely chopped.
  2. Cover and chill for at least 1 hour.
  3. Serve with tortilla chips or try one of the serving options from the post above.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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