Thursday, August 09, 2012

Easy Olive Tapenade

A few months ago Michael and I had dinner at a local restaurant that brought us fresh bread with a simple olive tapenade as an amuse bouche.  It was so good!  I remember the tapenade but I don’t remember what I had for dinner.

That tapenade inspired me to look around for recipes to make at home.  Michael even bought a giant Costco-sized jar of olives to help encourage me along in my search.  Oddly enough, that jar of olives is empty but I still hadn’t presented him with any tapenade.


So before he headed out to buy another of those huge jars I decided I’d go the easy route and ask my friend Rhyanon for her olive tapenade recipe to speed up the process.  You know, because Googling a recipe is so incredibly difficult these days!


How good is this particular tapenade?  Well, Rhyanon doesn’t even like olives yet she makes this for her hubby and family guests on a regular basis. 

Now that I’ve seen how easy it was to make, I’ve told Michael to go get another one of those bigass jars of olives so I can make more whenever the mood strikes me.  Now if only he had a food processor at his house.


Easy Olive Tapenade

courtesy of my friend Rhyanon


  • 1  375ml jar olives (I used Kalamata)
  • 1 tbsp capers
  • 1 clove garlic
  • 1/4 cup fresh parsley
  • 1 tbsp lime juice
  • 1/4 cup olive oil
  • 1 tbsp raisins or figs


  1. Process all ingredients together until finely minced.
  2. Add more olive oil if too dry.
  3. Serve with fresh bread (sourdough is perfect!), fresh veggies, or good crackers.
  4. Refrigerate for up to two weeks.


We sat down with this plate and demolished all but a few tablespoons as our light dinner that night.  If that’s not a testament to our enjoyment of the recipe, I don’t know what is.

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