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 is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.