Olive Tapenade
January 8, 2021

Prep Time: 10 min
Cook Time: n/a
Servings: 2 cups



  • 2 ½ cup mixed pitted & drained olives – Black, Kalamata, or Green
  • 2 tablespoons capers
  • 2 tablespoons marinated sun dried tomatoes
  • 2 cloves of garlic – chopped
  • 1 teaspoon dried oregano
  • ¼ cup fresh parsley leaves – chopped
  • 6 fresh basil leaves
  • Juice of ½ lemon
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon fresh cracked pepper


  1. 01. In a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
  2. 02. For a chunky spread, pulse up to 15-17 times, stopping to scrape down the bowl a few times.
  3. 03. For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
  4. 04. Garnish with parsley leaves and a drizzle of olive oil. Serve with crackers,  baguette, pita or veggies such as cucumber, or celery.

Note: Any leftover can be stored in a sealed container in the refrigerator for up two weeks.


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