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Olive Tapenade

Don’t be overwhelmed by the tapenade’s lengthy list of ingredients. This is an easy, fast recipe that your guests will love. It is wonderful on thinly sliced toast or crackers. It also makes a delicious pasta topping.

by Patti Breitman

November 29, 2009

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What you need:

  • 1 cup sweet red onions, chopped
  • 1-3/4 cup kalamata olives, pitted and chopped
  • 2 tablespoons capers
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh oregano or 3/4 tablespoon dried 
  • 1/4 teaspoon fresh lemon zest
  • 1 clove garlic, crushed
  • Freshly ground black pepper to taste
  • 2 tablespoons red or orange bell peppers, finely chopped (for garnish)

What you do:

  1. In a small bowl, combine the onions, olives, and capers. Set aside.
  2. In a food processor, mix the lemon juice, olive oil, parsley, oregano, lemon zest, and garlic for 3 to 5 seconds. Pour in the onion-olive mixture, and mix lightly with a fork.
  3. Place the tapenade in a serving bowl, garnish with chopped bell peppers, and serve.

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