Mexican Tapenade Mexican Tapenade Photo provided by California Olive Committee -- Mexican Tapenade makes a versatile appetizer. Serve with chips or as a sandwich spread, in quesadillas or tacos. California Olive committee June 19, 2013 Comments Mexican Tapenade Makes 8 to 10 servings. Recipe is from California Olive Committee and Family Features Syndicate. 2 (6-oz) cans ripe olives, well drained ¼ cup lightly packed fresh cilantro leaves 2 tbls. extra virgin olive oil 2 tbls. lime juice 2 cloves garlic, minced 2 green onions, sliced 1 canned chipotle pepper plus 2 tsps. adobo sauce from can Tortilla chips 1. Drain olives well and place in food processor with all remaining ingredients except chips. 2. Pulse on and off until finely chopped. 3. Cover and chill for 1 hour. (May be prepared 1 day ahead.) 4. Serve with tortilla chips or use as a sandwich spread or in quesadillas or tacos.