Green Olive Tapenade

No tired spreads or dips from a jar here. Instead whip up this scrumptious combination of olives, garbanzo beans, capers, almonds and lemon juice for your lucky guests.
  • Total: 10 min
  • Prep: 10 min
  • Yield: 18 servings
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2 cups pitted green olives (about 10 oz.)

1 tablespoon capers

1 clove garlic, minced

1/4 cup canned garbanzo beans, drained and rinsed

1/4 cup slivered almonds, toasted

1 tablespoon lemon juice

1 tablespoon chopped fresh parsley

1/3 cup olive oil

36 Keebler® Town House® Original crackers

36 small fresh parsley leaves (optional)


  1. 1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.
  2. 2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.
  3. Yield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)
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  5. ®, ™, © 2010 Kellogg NA Co.
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