Black Olive Tapenade

March 5, 2014
Black Olive Tapenade

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

Serves: 6 to 8


  • 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


  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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