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Roasted Garlic Olive Tapenade

This gluten free, dairy free Roasted Garlic Olive Tapenade tastes as fancy as it sounds, but you won’t have to spend all day in the kitchen to make it!
Prep Time20 mins
Cook Time40 mins
Cooling Time:20 mins
Course: Appetizer, Condiments, Sauces, Spreads
Keyword: Appetizers, Dairy Free, Gluten Free
Author: Laura Marzen, RD


  • 1 head garlic
  • Olive oil
  • ½ cup pitted green olives, finely chopped
  • ¼ cup pitted kalamata olives, finely chopped
  • ¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
  • ¼ cup jarred roasted red peppers, drained and finely chopped
  • 2 tablespoons chopped fresh basil or flat-leaf parsley
  • 1 tablespoon extra-virgin olive oil
  • 1/8 to ¼ teaspoon freshly ground black pepper


  • Preheat oven to 400°F. Using a sharp knife, cut about ½-inch off the top of the garlic head to expose the individual cloves. Remove any papery outer peel but do not expose the flesh of the cloves.
  • Place garlic head, cut side up, in a small custard cup. Drizzle top with a little olive oil. Cover with foil. Bake 40 to 45 minutes or until garlic is soft (poke a thin, sharp knife into a garlic clove to check doneness).
  • Cool garlic completely. Pinch the bottom of the garlic head to squeeze the individual cloves onto a cutting board. Using the wide side of a chef’s knife, mash the garlic cloves on the cutting board. Scrape garlic into a medium bowl.
  • Add green and kalamata olives, tomatoes, red peppers, basil, oil and black pepper to garlic. Stir until well combined. Serve immediately or cover and store in the refrigerator up to 3 days.


Yield: about 1 cup (16, 1-tablespoon servings)