Make Ahead

Black Olive Tapenade

March  5, 2014
Author Notes

A traditional black olive tapenade that has just the right hint of fresh herbs. —Gena Hamshaw

  • Serves 6 to 8
Ingredients
  • 1 1/2 cups pitted black olives (they can be cured either in oil or in brine)
  • 1 clove garlic, chopped
  • 2 tablespoons capers
  • 1/3 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh thyme, minced
  • 1 tablespoon fresh rosemary, minced
  • Black pepper, to taste
In This Recipe
Directions
  1. Place the olives, garlic, and capers into a food processor fitted with the S blade and pulse to combine.
  2. Drizzle in the olive oil with the motor of the processor running. Stop as soon as the tapenade is spreadable and evenly processed. Pulse in the lemon, pepper, and herbs, if using. Serve.

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Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.