Olive Tapenade


This tapenade is so versatile. I like eating it with crackers or spooning it over baked fish. Either way, it has adds a pungent brine flavor with the freshness of herbs.

Nutritional info
per serving

Calories 79
Fat 7g
Saturated fat 1g
Carbohydrates 3g
Sodium 464mg
Fiber 1g
Protein 0g
Cholesterol 0mg

Olive Tapenade

2 cups
Prep time: Total time:


  • 1 cup black kalamata olives, pitted
  • 1 cup green manzanilla olives, pitted
  • 1 tsp. minced garlic
  • 1 TB. fresh rosemary, finely chopped
  • 2 TB. capers, drained
  • 1 TB. fresh lemon juice
  • 2 TB. extra-virgin olive oil


In a food processor fitted with a chopping blade, pulse kalamata olives, manzanilla olives, and garlic 10 times. Scrape down the sides of the food processor bowl with a rubber spatula.

Add rosemary, capers, lemon juice, and extra-virgin olive oil, and pulse 5 times.

Serve immediately, or refrigerate for up to 1 week.

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