Black Olive Tapenade

READY IN: 6hrs 10mins
Recipe by VenomousKate

Every time I've made this super easy tapenade, I've had dozens of requests for the recipe. It's so delicious that I'm always tempted to eat it all myself! Finally I decided I'd post it a 'Zaar and point folks here. Maybe I'll save a tree in the process? (Note: This is a snap to make. The 6 hours of passive cooking time reflects how long it needs to chill before serving.)

Top Review by dasswoolf

was very delicious,was worried about the tuna but ended up being a hit." i only added fresh tyme as a garnish" yummmm

Ingredients Nutrition


  1. NOTE: Use canned, pitted small black olives and measure before chopping.
  2. Chop olives and garlic together in a food processor.
  3. Add anchovies, tuna, capers, 1/4 cup olive oil, Dijon mustard and hot sauce. Process until smooth.
  4. Scrape mixture into bowl.
  5. Pour 2 tsp.of olive oil on top. DO NOT STIR!
  6. Cover tightly and chill 6 or more hours. This is very important to allow the flavors to blend and mellow.
  7. Stir well before serving with crusty bread, crackers or "dipping" vegetables.
  8. Note: Will keep, refrigerated, for up to 2 weeks in a tightly sealed container.

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