Save This Mediterranean-inspired black olive tapenade wrap transforms into a spooky yet sophisticated appetizer perfect for Halloween gatherings. The rich, briny flavor of the homemade tapenade combined with creamy cheese and colorful garnishes creates a visually striking party platter that guests will remember long after the celebration ends.
I first made these for my daughter's Halloween party when I needed something quick that would impress both kids and adults. The "eyeball" garnish was such a hit that they've become our signature spooky season appetizer, requested by friends year after year.
Ingredients
- Black olives: provide the rich, umami base for your tapenade choose high-quality varieties like Kalamata or Niçoise for the best flavor profile
- Capers: add a briny pop that elevates the olive mixture look for ones packed in salt rather than vinegar for authentic Mediterranean taste
- Fresh garlic: delivers essential aromatic punch use fresh cloves rather than pre-minced for maximum flavor
- Lemon juice: brightens the entire tapenade select a juicy fresh lemon rather than bottled juice
- Extra virgin olive oil: binds everything together while adding fruity notes invest in a good quality oil as it significantly impacts the final taste
- Fresh parsley: brings color and herbaceous freshness flat-leaf Italian parsley works best here
- Flour tortillas: create the perfect neutral canvas for wrapping consider spinach tortillas for an extra spooky green hue
- Cream cheese: provides a creamy counterbalance to the salty tapenade allow it to soften at room temperature for easiest spreading
- Red bell pepper strips: add visual drama as "veins" or "tongues" choose the brightest red pepper you can find
- Green olives: create the perfect "eyeballs" for your spooky presentation the pimento center adds an eerie bloodshot effect
Instructions
- Prepare the tapenade:
- Add black olives, capers, minced garlic, fresh lemon juice, olive oil, chopped parsley, and black pepper to your food processor. Pulse in short bursts until you achieve a coarse paste with some texture remaining. Avoid over-processing as the tapenade should maintain some chunkiness for the best mouthfeel. This mixture can be made up to three days ahead and stored refrigerated.
- Create your base:
- Lay each tortilla flat on a clean work surface. Using a spreading knife, apply a thin layer of softened cream cheese across the entire surface, going all the way to the edges. This creamy layer acts as both flavor enhancer and adhesive for the tapenade layer.
- Add the tapenade:
- Spoon approximately two tablespoons of the prepared olive mixture onto each cream cheese-covered tortilla. Using the back of a spoon or an offset spatula, spread the tapenade evenly across the surface, leaving about a half-inch border around the edges to prevent overflow when rolling.
- Add colorful accents:
- Place several thin strips of red bell pepper along one edge of the tortilla. These will create dramatic "veins" or "tongues" when the wraps are sliced. For maximum visual impact, position these about one inch from the edge where you'll begin rolling.
- Roll with precision:
- Starting from the edge with the red pepper strips, tightly roll each tortilla into a compact cylinder. Apply gentle but firm pressure as you roll to ensure there are no air pockets. The cream cheese will help seal the roll.
- Slice and garnish:
- Using a sharp knife, cut each wrap roll into one-inch pieces. For cleanest cuts, refrigerate rolls for 15-30 minutes before slicing. Place each piece cut-side up on your serving platter. Top each piece with a cucumber round, then position a green olive in the center to create the "eyeball" effect. Secure with a toothpick if needed.
Save My personal secret to elevating these wraps is using a mix of different olive varieties in the tapenade. I discovered this trick during a cooking class in southern France, where our instructor insisted that blending at least two types of olives creates a more complex flavor profile. Now I never make tapenade with just one olive variety.
Make-Ahead Options
The beauty of these spooky wraps lies in their convenience for entertaining. The tapenade can be prepared up to a week in advance and stored in an airtight container in the refrigerator. For even better flavor development, make it at least 24 hours before your event to allow the ingredients to meld together. The wrapped rolls can be assembled the morning of your party and kept whole, then sliced and garnished just before guests arrive. If you need to prepare even further ahead, wrap the unsliced rolls tightly in plastic wrap, refrigerate for up to 24 hours, then slice and garnish before serving.
Dietary Adaptations
These versatile wraps can easily accommodate various dietary needs without sacrificing flavor. For gluten-free guests, substitute corn tortillas or gluten-free wraps for the standard flour tortillas. The smaller size of corn tortillas creates adorable mini bites perfect for passing. Vegan guests will appreciate plant-based cream cheese alternatives which spread just as smoothly as the dairy version. Coconut or almond-based varieties work particularly well with the robust olive flavors. For low-carb options, large lettuce leaves can replace tortillas entirely, creating fresh "cups" that hold the tapenade mixture beautifully.
Creative Variations
Winter Holiday Version Replace red bell pepper with sun-dried tomatoes and add a sprinkle of pine nuts for a festive red and green color scheme perfect for Christmas gatherings. Mediterranean Upgrade Incorporate crumbled feta cheese into the cream cheese layer and add thin slices of cucumber throughout the wrap for a refreshing twist. Spicy Alternative Add a teaspoon of harissa paste or red pepper flakes to the tapenade mixture for guests who appreciate heat with their appetizers.
Save Serving Suggestions
Create a complete Mediterranean appetizer spread by serving these wraps alongside hummus, baba ganoush, and warm pita triangles. For a visually striking presentation, arrange the sliced wraps in concentric circles on a large black platter, interspersed with small bowls of extra tapenade for dipping. Consider adding sprigs of fresh herbs and lemon wedges around the edges for a professional catering look. If serving at a Halloween party, enhance the spooky theme by placing the platter on a bed of "cobwebs" made from stretched cotton, with plastic spiders scattered around the edges.