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Cranberry Tapenade

Cranberry Tapenade

A gorgeous blend of tart cranberries and lemony and briny olives makes this the perfect appetizer spread! Chop as finely as your like, though we love having a chunky tapenade to enjoy at a party!


  • 1 cup Fresh cranberries
  • ½ cup Kalamon Olives pitted
  • ½ cup Lemon Brined Olives pitted
  • ½ cup Flat leaf parsley roughly chopped
  • 1 Garlic clove chopped
  • 2 tsp Maple syrup
  • ¼ cup Fruity EVOO
  • 2 tsp Lemon zest finely grated
  • ½ tsp Fleur de Sel
  • ¼ tsp Cracked Eight Pepper Blend
  • 1 Fresh baguette sliced into 1” slices on the bias


  • Preheat broiler and slice baguette into 1-2" slices on a diagonal. Drizzle slices with fruity EVOO and toast under the broiler under lightly golden brown, flip over, then brown the opposite side. Lay out toasted bread on a serving platter.
  • In a food processor or blender, add all ingredients and pulse until ingredients are chopped to desired texture -?? chunky or pureed. Add fleur de sel and cracked black pepper. Scoop tapenade on baguette slices and serve right away to prevent bread from getting soggy.


Serve baguette slices with a thin wedge of brie or nutty gorgonzola then tapenade for a creamy balance to the tapenade if you’re feeling decadent.