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Black Olive Tapenade

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.

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.

Read more: Food, All recipes, Soups & Salads

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).

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The Vegetarian Meat & Potatoes Cookbook

275 Hearty and Healthy Meat-Free Recipes for Burgers, Steaks, Stews, Chilis, Casseroles, Pot Pies, Curries, Pizza, Pasta, and other Stick-to-Your-Ribs Favoritesbuy now


+ add your own
8:57PM PDT on Mar 16, 2014

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

12:39AM PST on Dec 25, 2012

Thank you :)

5:57AM PST on Dec 3, 2012

Yes this is very tasty ,thanks.

2:49AM PST on Dec 3, 2012

Thanks for the info

12:04PM PST on Dec 1, 2012

Thanks for the recipe.

4:38PM PST on Jan 12, 2012

This recipe sounds good. Thanks.

3:53AM PDT on Sep 25, 2010


4:48AM PDT on Sep 24, 2010


5:06PM PDT on Aug 27, 2010

I'll be bookmarking this one.

7:59AM PDT on Jul 25, 2010

sounds good

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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Cannot stop catalogs, I tried- recycle them.

This sounds just a bit too new agey for me, sorry.

All good. Thank you.


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