Sunday, November 18, 2012

Olive Tapenade #SundaySupper

Thanksgiving is only a mere days away, and if you're like me, you're in panic mode!  I just finished up my shopping tonight, so I feel like I'm in a better place for Thanksgiving day itself, but I still haven't figured out what I'm doing for the rest of that weekend.  I'll have house guests, and they have to eat each day--not just on Thanksgiving day.

When I heard about this week's theme, I was so happy!  Today is all about "What to do with Thanksgiving Leftovers".  We aren't just talking turkey sandwich on white bread with some mayo on it.  We're talking some really fine bloggers putting together their best recipes to make this huge meal last for a few more days. 

I thought about what was usually left over at my table.  There is no shortage of my famous twice baked mashed potatoes.  I also make a double batch of green been casserole.  Despite the copious amount of those foods, plus the 23 pound turkey, none of that food will go to waste. None of it.  What we don't eat, I give to my dad.  He's more than happy to take it off our hands.

The food that no one wants to take as a left over are the olives.  Every year, I crack open the obligatory can of black olives and put them on the garnish tray.  Every single holiday I've ever attended has always had the olive tray.  I can't seem to let it go even though its popularity is waning.  So, I decided to make an olive tapenade for the next day.  Then, we can munch on it while we watch football!

You'll notice that it's not the typical "paste" consistency.  Well, dangit, it's *my* tapenade, so I did it like I wanted to do it.  I'm not a huge paste fan, so I made mine more coarse.  If you're a true tapenade aficionado, you'll want to process yours until it's paste-like. 

Additionally, this is what I call the "poor man's tapenade".  I just spent $150.00 on Thanksgiving dinner.  I'm not spending more money to add to my leftovers.  This is about making the most of what I own and using up what I have....this tapenade is bare bones, but it's still delicious!

  • 1 can of pitted black olives, diced by hand (or you can use a food processor to create a paste-like consistency.  See below for food processor directions)
  • 3 Tbsp extra virgin olive oil
  • 1/4 tsp garlic powder
  • 1 Tbsp parsley, chopped
  • freshly ground black pepper, to taste
  • kosher salt, to taste


In a medium bowl, combine all the ingredients.  Serve on crostini.
If using a food processor, put the whole olives, plus the remaining ingredients, directly into the food processor.  Pulse a few times.  Continue to pulse until you reach your desired consistency, using a scrapper to occasionally scrape down the sides.

Now, it's time to figure out what to do with the rest of your leftovers.  Make sure to check out the the links below to get great ideas from the rest of the #SundaySupper contributors.  It's an amazing line up this week!

Breakfast & Brunch


Main Course


Soups, Salads, Sides & Starters


Sweets & Desserts


Wine Pairings for the Recipes Featured

Please join on us on Twitter throughout the day during #SundaySupper on November 18. In the evening we will meet at 6pm CST for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.



  1. YUM!!!!! When I was a kid, I hated black olives and loved green olives. Now as an adult, I love them all, and I really love olive tapenade! Thank you for sharing it!

  2. This looks amazing! I used to hate olives, and still not the biggest fan (I'll ignore them if they show up on pizza now, rather than pick them off) but I love, love, LOVE tapenade and spreading it on or scooping it up with some crusty white bread. Thanks for this recipe, looks super simple and super yummy! :)

  3. So that is one problem we never have in our house. My brother and I used to fight over black olives growing up. I was always found with having olive fingers (olives on each of my finger tips). While we will never have leftover olives, I will have to buy an extra can just to make this. YUM.

  4. I'm not a huge olive fan, but I do like tapenade. I'm sure I would love your chunky version.

  5. Black olives are my favorite part of the relish tray - what a fun use of the leftovers!

  6. I'd eat your olives. I'll eat this too, of course! :D

  7. I think the ubituitous Midwestern relish tray is still hanging on. Black Olives, green and those little pickles - they're at every family gathering I attend!!

  8. This sounds like a wonderful spread that would be great as a snack on black Friday!

  9. What a fun and delicious way to celebrate black Friday! yum!

  10. I've never considered a homemade tapenade...until now...this recipe looks great!

  11. LOVE it. I like my tapenade a little on the coarser side also!

  12. Brave! The last time I tried to make tapenade I broke the blade on my food processor due to an errant pit!

  13. Great recipe. I love tapenade but always buy it. This recipe is so simple.

  14. I like the texture of tapenade a little chunkier, as well...and actually it's one of my favorite snacks...especially with stinky cheese! Sounds tasty :D

  15. Interesting, I don't think I have ever had olives at Thanksgiving. I love hearing about different people's traditions!

  16. My husband and his family are obsessed with olives, I like them but they have a love relationship with them that means we never see leftovers so I would have to buy some with the expressed intent of making this. But I am excited to do that because I am right there with you in the fact I am not a big fan of tapenade when it is in paste form so this sounds like the perfect happy medium for my husband and I. :)

  17. Olives don't normally make an appearance at your Thanksgiving dinner table but after hearing your story, I could totally see your point. And I love olive tapenade. I would just boil but some pasta and mix it up with the olive tapenade. But putting it on a crusty bread is even better. Very creative thinking Melanie!

  18. So yummy! We always had black olives on our Thanksgiving relish tray growing up...but I would eat ALL the black olives :)

  19. I don't usually put out an olive tray, but this would be a great addition for the starters!

  20. Yum! After seeing this, I ended up buying some tapenade just in case we need it!

  21. Love this tapenade and the yummy olive on top! Great idea!