Olive Tapenade. Ingredients. Directions. In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
We have the French to thank for this delicious olive spread, as traditional tapenade originally comes from the South of France. Tapenade is the provençal word for this olive condiment that has delicious briny flavors from an assortment of olives and other fresh ingredients.
Not only is tapenade really flavorful and delicious, but it takes just 5-10 minutes to prepare, keeps well, and is very flexible in accommodating different types of olives and ingredients as you like.
Directions In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined. Serve with crackers or toast.