Homemade Olive Tapenade Recipe

10Minute Olive Tapenade Recipe (so easy! + video)

WEBNov 18, 2023 · Instructions. In the bowl of a food processor fitted with the S blade, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, …

Rating: 4.9/5(24)
1. In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
2. For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
3. For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
4. For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.

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Olive Tapenade Jo Cooks

WEBJun 12, 2023 · Place all ingredients, including the sun-dried tomato oil and freshly squeezed lemon juice, into a food processor. Pulse until the …

1. Place all the ingredients in a food processor and pulse until a course puree or desired texture.
2. Serve over crostini, as a dip or condiment.

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Olive Tapenade Whip & Wander

WEBFeb 12, 2019 · Ingredients. Scale. 223 g (about 1 ½ cup) pimento-stuffed green olives (Manzanilla) 138 g (about 1 cup) pitted kalamata olives. 34 g ( 2 tbsp) non-pareil capers. …

1. I like to start by doing a quick safety check on the kalamata olives for remaining pits by slicing each one in half before adding to my food processor. Although I purchase olives that have been labeled pre-pitted, I almost always find one olive in the bunch that still has it’s pit (no matter what olive bar I buy them from). Though this is an additional step, its totally worth the extra couple minutes because you definitely don’t want a pit in your lovely tapenade.
2. Add all ingredients to your food processor and pulse on your lowest setting until the mixture is chunky and resembles gravel. My machine has three settings low, high, and manual pulse. I like to use the latter so that I am literally just giving the mixture a series of quick pulses like flicking a light switch off and on until it’s reached the desired consistency. If you prefer a smoother, spreadable tapenade you can pulse for longer, but I like mine to be quite gravelly.
3. Serve immediately or store in an airtight container in the fridge.

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