This chili tapenade ventures away from the ordinary, combining ripe California olives with a blend of cilantro, onions, lime and chipotle chili peppers.
This recipe with photo for Southwestern chili tapenade was shared with us by the California Olive Committee.
This zesty chili tapenade is packed with bold flavors, and can be scooped with tortilla chips or used as a condiment. Enjoy it pressed in dairy-free paninis or 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.
- 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)
- Drain olives well and place in a food processor with all remaining ingredients, except the chips. Pulse on and off until finely chopped.
- Cover and chill for at least 1 hour.
- Serve with tortilla chips or try one of the serving options from the post above.