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Olive Tapenade

Get ready to kick off your Formula Spring boating with a delicious make-ahead snack to carry on board. Make it during the week as your schedule allows, and you’re all set to snack well once you’re on board for the weekend!


  • 2 to 3 each – Garlic cloves, peeled
  • 1 10-ounce dry weight jar – Green olives, drained
  • 1 6-ounce dry weight can – Black olives, drained
  • 1/2 cup – Roasted sweet red peppers, drained
  • 2 tablespoons – Chopped fresh parsley
  • 1 tablespoon – Extra virgin olive oil
  • 3 tablespoons – Red wine vinegar


Place the garlic, green and black olives, peppers, parsley, olive oil and vinegar in a food processor. Chop to make a coarse spread.

Serve with assorted crackers and breads.