Black Olive Tapenade

Black Olive Tapenade


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.


5 min


5 min


No Comments

Leave a Reply

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


Skill Level