As someone who ran her own baking business, the lack of a full kitchen (no oven or stove) at my college makes my life very difficult. I have to create food somehow. So over the past semester I have been gathering a folder of recipes on my computer and adapting them to be college kitchen-friendly. This recipe is part of a series of recipes I have determined dorm friendly that feed my stress baking need. I present to you dorm olive tapenade.

Sam Jesner

The best way to make this recipe is with the best ingredients. While I did use canned olives, if you can use fresh olives that is great, just make sure they are pitted. Kalamata olives are the best to use for black olives. For the crackers, bagel crisps or mini toast are the best. Or let bread sit out for a day or two to get a little hard and then lightly toast it.

Olive Tapenade

  • Prep Time:2 mins
  • Cook Time:2 mins
  • Total Time:4 mins
  • Servings:20
  • Easy


  • 1 cup black olives
  • 1/2 cup green olives
  • 2 tablespoons olive oil
  • 1 clove garlic smashed
  • 1/2 lemon juiced
  • Crackers or toast
Sam Jesner
  • Step 1

    Add all ingredients minus the crackers to a blender or food processor and pulse until mixed and olives are in large chunks.

    milkshake, oatmeal, yogurt, milk
    Sam Jesner
  • Step 2

    Spoon onto a cracker.

    chocolate, sweet, bread
    Sam Jesner

This recipe is a great way to make fancy hors d'oeuvres and impress all your friends. They'll never know it took less than five minutes to make.