Spooky Black Olive Tapenade Wraps

This savory black olive tapenade wrap recipe transforms ordinary tortillas into spooky Halloween treats that both kids and adults will devour. The rich, briny flavor of homemade tapenade paired with creamy cheese creates an irresistible combination that looks as fun as it tastes.

I first made these for my daughter's Halloween party last year when I needed something beyond the usual sweet treats. The kids were initially skeptical of the "spooky eyes" but ended up requesting them for every gathering since!

Ingredients

• Black olives: Create the rich, savory base of the tapenade. Choose Kalamata for more complex flavor or milder varieties for picky eaters
• Capers: Add a briny punch that elevates the tapenade. Look for nonpareil capers which tend to be more tender
• Garlic: Fresh cloves provide essential aromatic flavor. Always use fresh rather than pre minced for best flavor
• Anchovy fillets: Optional but add incredible umami depth. Even anchovy skeptics usually love the final result
• Fresh parsley: Brightens the tapenade with herbaceous notes. Italian flat leaf parsley works best here
• Lemon juice: Balances richness with acidity. Always use fresh squeezed for brightest flavor
• Olive oil: Binds the tapenade and adds richness. Splurge on good quality extra virgin for best results
• Flour tortillas: Create the wrap base. Choose the freshest ones possible for easy rolling
• Cream cheese: Provides creamy counterpoint to the briny tapenade. Allow to soften properly for easy spreading
• Roasted red peppers: Add sweet contrast and vibrant color. Jarred peppers work perfectly fine
• Baby spinach: Adds fresh texture and nutritional value. Choose the smallest, most tender leaves
• Decorative olives: Create the spooky eye effect that makes these wraps special. Experiment with different varieties for visual impact

Instructions

Make the tapenade:

Combine black olives, capers, garlic, anchovies if using, parsley, lemon juice, and olive oil in a food processor. Pulse until you achieve a coarse paste with some texture remaining. The tapenade should hold together but still have small bits for texture. Season with black pepper to taste, remembering that olives and capers already contribute saltiness.

Prepare the tortillas:

Lay out all four tortillas on a clean work surface. Using a spreading knife, apply a thin but complete layer of softened cream cheese across each tortilla, reaching almost to the edges. This cream cheese layer acts as both a flavor component and a glue to help the wraps stay together.

Add the tapenade layer:

Spread approximately 2 tablespoons of your freshly made tapenade over the cream cheese on each tortilla. Distribute it evenly using the back of a spoon, leaving about half an inch border around the edges to prevent spillage when rolling.

Arrange fillings:

Place roasted red pepper strips in a single layer across the tapenade. Add a sparse layer of baby spinach leaves, being careful not to overfill which would make rolling difficult. Press gently to adhere fillings to the tapenade layer.

Roll with precision:

Starting from one edge, roll each tortilla tightly while applying gentle pressure. The cream cheese will help seal the edge. Once rolled, place seam side down and let rest for a minute to set before slicing.

Slice and secure:

Use a sharp knife to cut each rolled tortilla in half, then secure each half with a toothpick. Cut through with a clean, decisive motion to avoid squishing the fillings. Clean your knife between cuts for the neatest presentation.

Create spooky eyes:

Place olive halves on the cut face of each wrap to create eyes. For extra spookiness, use pimento stuffed green olives as bloodshot eyeballs or arrange black olive pieces to create creepy expressions. Let your creativity guide you!

Arrange and serve:

Position the wraps on a serving platter with the cut sides facing outward to showcase the spooky eyes. You can serve immediately or refrigerate for up to 2 hours before your event.

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The anchovy fillets are my secret weapon in this recipe. While completely optional, they dissolve into the tapenade and create an incredible depth of flavor that most people can't identify but absolutely love. My nephew who claims to hate fish has declared these his favorite party food without ever knowing what gives them that special umami kick!

Make Ahead Options

These wraps can be fully prepared up to 24 hours in advance, making them perfect for busy hosts. Simply prepare the wraps through the rolling stage, wrap tightly in plastic wrap, and refrigerate. Wait to cut and decorate with the olive eyes until shortly before serving to prevent the cut edges from drying out. The tapenade itself can be made up to 3 days ahead and stored in an airtight container in the refrigerator, where the flavors will actually improve over time.

Dietary Adaptations

Creating these spooky wraps for guests with dietary restrictions is surprisingly simple. For vegan guests, substitute plant based cream cheese and omit the anchovies from the tapenade. The flavor remains excellent, especially if you add a pinch of nutritional yeast for umami. For gluten free guests, use certified gluten free tortillas or large lettuce leaves for a fresh, crunchy alternative. Those watching carbs might enjoy the tapenade served on cucumber rounds or hollowed cherry tomatoes topped with olive "eyes" for a similar spooky effect without the wrap.

Kid Friendly Variations

While many children love these wraps as is, some may find the olive tapenade too intense. Create a kid friendly version by substituting the tapenade with hummus mixed with a small amount of finely chopped black olives. The familiar flavor of hummus provides a gentler introduction to Mediterranean flavors. You can also use cookie cutters to create fun shapes from the rolled tortillas before adding the olive eyes. Ghost, bat, or pumpkin shapes turn these wraps into edible Halloween art that children can't resist.

Cultural Context

Tapenade originates from Provence in southern France, where olives have been cultivated for thousands of years. Traditionally served as an appetizer spread on bread, this recipe gives the classic Mediterranean condiment a playful Halloween twist. The name comes from the Provençal word for capers, "tapenas," highlighting how essential this ingredient is to authentic tapenade. By introducing children to these flavors through a fun presentation, you're sharing culinary heritage in an accessible way that builds adventurous eaters.

Serving Suggestions

These spooky wraps pair beautifully with other Mediterranean inspired dishes Try serving alongside a colorful vegetable platter with tzatziki dip Complete your Halloween spread with deviled egg "eyeballs" and mummy wrapped breadsticks

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These wraps are a festive and flavorful addition to any Halloween menu, offering a delightful balance of savory, creamy, and briny notes.

Recipe Q&A

→ Can I make these wraps vegan?

Yes, swap cream cheese for a plant-based version and leave out anchovies to keep everything plant-based friendly.

→ How far in advance can I prepare the wraps?

You can assemble and refrigerate them up to 2 hours ahead. Add olive decorations just before serving for best presentation.

→ What other toppings or add-ins work well?

You can add arugula, sun-dried tomatoes, or a sprinkle of smoked paprika in the tapenade for extra depth.

→ What is a good dip to serve with these?

Serve extra tapenade on the side or try a simple yogurt sauce with lemon and herbs for dipping.

→ How do I make the wraps bite-sized for a party?

Simply cut the rolled wraps into smaller rounds and use extra toothpicks to secure individual pieces for easy snacking.

→ Are these suitable for gluten-free diets?

Yes, just use gluten-free tortillas instead of regular flour tortillas for a safe alternative.