Olive Tapenade

olive tapenade

This tapenade is perfect to spread on crackers, chips, or even bread as a bruschetta. I know tapenade sounds fancy BUT, due to the handy dandy food processor, this recipe can be completed in just a few minutes.  The olive tapenade is a staple in my appetizer handbook.  It has even been voted fan favorite recipe from our Thanksgiving Table, so I thought I would share. PS. I’m brainstorming here and I think this would be a great “stuffer.” Stuffed mushrooms, stuffed chicken breast…do I have any takers?


1/2 cup green olives

1/2 cup pitted Kalamata olives

1/4 cup chopped red onion

2 tbsp capers

3 tbs fresh parsley

2 cloves garlic

2 tbsp lemon juice

2 tbsp olive oil

salt and pepper (this recipe can get overly salty because of the green olives.  Hold the salt if possible)

Method: Throw all of the above into a food processor….then turn it on.  I told you it was easy 🙂


I’m curious to hear what everyone thinks!

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