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Olive Tapenade Flatbread

Olive Tapenade Flatbread

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5 from 2 reviews


Olive Tapenade Flatbread is a great use of leftover or extra olives. I use two types of olives and a store bought flatbread…it’s really in minutes.


  • 20 Kalamata olives
  • 20 Green manzanilla olives
  • 68 teaspoons of the olive juices (I combine them)
  • 2 Naan breads (I use Stonefire brand)
  • 56 oz. fresh mozzarella cheese – cut into small pieces
  • 1 TBS extra virgin olive oil
  • 1/2 cup arugula
  • 1 drizzle balsamic vinegar
  • 1 drizzle extra virgin olive oil


  1. Preheat BBQ grill to medium high.
  2. Bruch both sides of the naan with the olive oil.
  3. Grill naan for 3 minutes on each side
  4. Place olives and olive juice in a food processor and pulse until it is a small texture but no smooth (you’ll want to still see pieces of olives).
  5. Place spoons full of olives over one side of the naan.
  6. Add pieces of the mozzarella cheese.
  7. Place the naan back on the grill and cook until the bottoms get brown and crispy and the cheese melts.
  8. Toss the arugula with the balsamic and add arugula to cooked flatbread.
  9. Drizzle the flatbreads with olive oil.