Black Olive Tapenade

The salty earthiness of black olive tapenade is the perfect complement for pasta, spread on crostini or bruschetta, or to top sweet red baked potatoes.

A recipe is only as good as its ingredients, and tapenade is no exception. Use only good-quality, brine-cured olives, not the canned supermarket variety.

If using a food processor instead of the traditional mortar and pestle, be careful not to overprocess. The tapenade should retain some texture. Both large, meaty Kalamata olives and the smaller, sweet Gaeta variety are great in this recipe.

INGREDIENTS
1 1/2 cups Kalamata or Gaeta olives, pitted
3 tablespoons capers, drained
2 garlic cloves, finely minced
1/4 cup minced fresh parsley leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

In a food processor or mortar, combine the olives, capers, garlic, parsley, salt, and pepper. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Stored tightly covered in the refrigerator, this will keep well for a week or two.

Makes about 2 cups.

Adapted from The Vegetarian Meat & Potatoes Cookbook, by Robin Robertson (The Harvard Common Press, 2002). Copyright (c) 2002 by Robin Robertson. Reprinted by permission of The Harvard Common Press.
Adapted from The Vegetarian Meat & Potatoes Cookbook, by Robin Robertson (The Harvard Common Press, 2002).

16 comments

Dale O.

This appears to be delicious and I enjoy tapenade very much. Quite flavourful.

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Elena T.
Elena Poensgen4 years ago

Thank you :)

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Samir Nassir
Past Member 4 years ago

Yes this is very tasty ,thanks.

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Danuta Watola
Danuta W4 years ago

Thanks for the info

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Donna Hamilton
Donna Hamilton4 years ago

Thanks for the recipe.

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Jennifer C.
Past Member 5 years ago

This recipe sounds good. Thanks.

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Melissah Chadwick
Melissah C6 years ago

thanks

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Melissah Chadwick
Melissah C6 years ago

thanks

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Jennie Walker
Jennie Walker6 years ago

I'll be bookmarking this one.

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Julie F.
Julie F6 years ago

sounds good

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