Black Olive Tapenade

  • 10 mins
  • 9 ingredients


  • 1 cup oil cured black olives or calamata
  • minced garlic 4 cloves
  • capers, drained 2 tbs
  • thyme 1 tsp fresh or 1/2 tsp dried
  • rosemary 1 tsp fresh or 1/2 tsp dried
  • garlic 2-3 cloves pressed or minced
  • fresh lemon juice 2-3 tsp
  • extra virgin olive oil 1/4 cup
  • black pepper dash

This tapenade is a staple of southern France and this spread is full of the flavors of cured black olives, capers,anchovies and garlic. It is wonderful spread on toasted baguette slices or on crackers.

  • Add all ingredients except for the olive oil to a food processor and pulse till smooth 
  • With the machine running slowly drizzle in the olive oil in a thin stream until a thick smooth paste is formed. You may not have to use all of the olive oil
  • Season with pepper and serve at room temperature.
  • Makes about 1 cup.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.