Garlic Spread With Olive Tapenade: A Taste of the Deli, Made at Home

There’s something undeniably comforting about the memory of a well-made deli sandwich. I particularly remember one from a Safeway in my old neighborhood, slathered with a garlicky spread and a vibrant olive tapenade. It was pure sandwich bliss. Sadly, moves happen, and my access to that particular sandwich faded. Determined to recreate that delightful flavor combination, I embarked on a culinary quest, resulting in this recipe. It’s my ode to that perfect deli creation, easily made at home and endlessly adaptable.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 10
• Yield: 1 recipe
• Dietary Type: Vegetarian

Ingredients

For the Garlic Spread:

• 8 ounces cream cheese, softened
• 1/3 cup mayonnaise
• 2 teaspoons parsley, finely chopped
• 2 tablespoons white onions, chopped
• 2 garlic cloves, minced

For the Olive Tapenade:

• 2 garlic cloves, minced
• 1 (6 ounce) can black olives, drained
• 3/4 cup kalamata olives, pitted
• 3/4 cup pimento-stuffed green olives
• 1 tablespoon balsamic vinegar
• 1/4 cup olive oil

Equipment Needed

• Food processor
• Medium bowls
• Knife
• Cutting board

Instructions

1. Begin by preparing the garlic spread. In a food processor, combine the softened cream cheese, mayonnaise, parsley, white onions, and garlic cloves.
2. Process the ingredients until the mixture is smooth and creamy. Be sure to scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
3. Remove the garlic spread from the food processor and transfer it to a medium bowl. Set aside.
4. Now, clean the work bowl and blade of the food processor thoroughly. This prevents the garlic flavor from overpowering the tapenade.
5. For the olive tapenade, add the garlic and black olives and kalamata olives to the cleaned work bowl.
6. Pulse the mixture a couple of times until the olives are finely minced.
7. Add the green olives to the food processor and pulse a couple more times. This time, leave larger chunks of the green olives for visual appeal and added texture.
8. Remove the olive tapenade from the food processor and transfer it to a separate medium bowl.
9. Stir in the balsamic vinegar and olive oil into the olive tapenade. Mix well to combine. Taste and adjust the balsamic vinegar if needed. Adding more vinegar can help cut through the saltiness of the olives. Remember that the garlic spread will also help balance the flavors when served together.
10. To serve, generously spread the garlic spread on your choice of bread, crackers, or toasted baguette slices.
11. Top the garlic spread with a layer of the prepared olive tapenade.

Expert Tips & Tricks

• Cream Cheese Softening: Ensure your cream cheese is thoroughly softened to room temperature before blending. This will result in a much smoother, more even spread. If you’re short on time, you can microwave it in 15-second intervals, being careful not to melt it.
• Olive Selection: Don’t be afraid to experiment with different types of olives in your tapenade. Adding a few Nicoise olives or Castelvetrano olives can introduce unique flavor profiles.
• Garlic Intensity: If you prefer a milder garlic flavor, roast the garlic cloves before adding them to either the spread or the tapenade. Roasting mellows the sharpness of the garlic while enhancing its sweetness.
• Make-Ahead Magic: Both the garlic spread and olive tapenade can be made ahead of time and stored in the refrigerator for several days. This makes it a perfect appetizer for parties or a quick and easy sandwich addition.
• Texture Control: If you prefer a smoother tapenade, process all the olives until they reach your desired consistency. Conversely, for a chunkier tapenade, pulse the olives just a few times, leaving larger pieces intact.
• Balsamic Adjustment: Taste the tapenade after adding the balsamic vinegar and adjust according to your preference. Some olives are saltier than others, so you may need more or less vinegar to balance the flavors.

Serving & Storage Suggestions

This garlic spread with olive tapenade is incredibly versatile. It’s fantastic on sandwiches, providing a creamy, savory, and tangy flavor explosion. For a party appetizer, spread the garlic spread generously on toasted baguette slices and top with the olive tapenade. You can also serve it with crackers, crudités, or pita bread.

Leftovers should be stored in airtight containers in the refrigerator. The garlic spread will last for up to 5 days, and the olive tapenade will last for up to a week. Note that the olive oil in the tapenade may solidify slightly in the refrigerator, but it will return to its normal consistency at room temperature. It is not recommended to freeze either component, as the texture may change upon thawing.

Nutritional Information

Note: The following is an estimate. Actual values may vary.

Nutrient	Amount per Serving	% Daily Value
Calories	191 kcal	10%
Total Fat	18.8g	28%
Saturated Fat	6.5g	32%
Cholesterol	27mg	8%
Sodium	359.5mg	14%
Total Carbohydrate	4.8g	1%
Dietary Fiber	0.9g	3%
Sugars	0.7g	2%
Protein	2.1g	4%

Variations & Substitutions

• Vegan Option: Substitute the cream cheese with a vegan cream cheese alternative. Look for cashew-based or soy-based options. Use vegan mayonnaise.
• Spicy Kick: Add a pinch of red pepper flakes to the olive tapenade for a hint of heat.
• Herb Infusion: Experiment with different herbs in the garlic spread, such as dill, chives, or oregano.
• Sun-Dried Tomato Twist: Incorporate sun-dried tomatoes into the olive tapenade for added sweetness and depth of flavor. Simply add a 1/4 cup of oil-packed sun-dried tomatoes, drained, to the food processor along with the olives.
• Lemon Zest: Add a teaspoon of lemon zest to the garlic spread for a brighter, more citrusy flavor.
• Dairy-Free Garlic Spread: Subsitute dairy-free cream cheese and dairy-free mayonnaise to keep this recipe dairy-free!

FAQs (Frequently Asked Questions)

Q: Can I make this without a food processor?

A: While a food processor makes the process easier, you can finely chop all the ingredients and mix them by hand. It will require more time and effort, but the result will still be delicious.

Q: Can I use a different type of vinegar?

A: Yes! Red wine vinegar or even a squeeze of fresh lemon juice can be substituted for balsamic vinegar. Keep in mind that the flavor profile will change slightly.

Q: How long does this spread last in the refrigerator?

A: Both the garlic spread and olive tapenade will last for up to 5-7 days in an airtight container in the refrigerator.

Q: Can I freeze this spread?

A: It is not recommended to freeze this spread, as the texture may change upon thawing, particularly with the mayonnaise and cream cheese.

Q: What’s the best way to serve this for a party?

A: Spread the garlic spread on toasted baguette slices, top with the olive tapenade, and arrange on a platter. You can also serve it with crackers, crudités, or pita bread. A drizzle of olive oil and a sprinkle of fresh herbs can add an extra touch of elegance.

Final Thoughts

I hope this recipe brings you as much joy as it has brought me over the years. It’s a simple yet satisfying way to elevate your sandwiches, appetizers, and snack boards. Feel free to experiment with the ingredients and make it your own. I’d love to hear your feedback and any variations you come up with! Consider pairing it with a crisp white wine or a refreshing iced tea for the perfect complement. Happy cooking!