February 4, 2011

Author Notes:

This is adapted from a recipe in the Cafe Flora cookbook (a vegetarian restaurant in Seattle with many non-veg fans). I try to follow their suggestion to avoid the widely-available jars of pitted kalamata olives, because they are very salty and tend toward mushiness. Buy the best bulk kalamata olives you can find, and pit them yourself.


Makes: about 1 cup


  • 1 cup kalamata olives
  • 2 teaspoons capers
  • 3 cloves garlic
  • 1 teaspoon orange zest
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh tarragon leaves
  • 2 tablespoons olive oil
In This Recipe


  1. Pit the olives.
  2. Mix the tapenade. Put all the ingredients except the olive oil in a food processor. Pulse until finely chopped, about 30 seconds. Scrape down the sides of the bowl, and with the machine running, pour in the olive oil.

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