Olive Tapenade Recipe

Posted on


2 1/2 C Mixed Pitted Olives such as Black Kalamata, Green, drained, 345g

2 Tbs Capers drained

2 Tbs Marinated Sun Dried Tomatoes drained

1 Tbs Garlic chopped

1 tsp Oregano dried

4 Tbs Fresh Parsley Leaves chopped

1 Tbs Fresh Basil Leaves chopped

1 Tbs Lemon Juice about 1/2 a lemon

1/4 C Extra Virgin Olive Oil 50g

A few grinds of black pepper


  1. In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil and black pepper.
  2. For a relish, pulse a few times, then scrape down bowl. Pulse a few more times, and the relish will be ready.
  3. For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
  4. For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
  5. Garnish with parsley leaves and olive oil for drizzling.
  6. Store in a covered container in the refrigerator for up to a week.

Original recipe visit: Olive Tapenade @ vanillaandbean.com

Leave a Reply

Your email address will not be published. Required fields are marked *