Green and Black Olive Tapenade

Total Time
Prep 5 mins
Cook 0 mins

Tasty Olive paste to spread on crackers or baguettes. From the September 2002 Oprah magazine.


  1. Mix all and refrigerate at least 3 hours.
  2. Serve with baguettes or crackers.
Most Helpful

YUMMMM! I used two cans of black olives and the remains of every jar of specialty olives lurking in my fridge, so I ended up with about 2 1/2 cups of black and about 2/3 cup green. I used a dollop of anchovy paste and about a teaspoon of capers (again, the last bit in the jar). I probably also cut the olive oil in half. This turned out delicious and seems to be pretty forgiving. Thanks Papergoddess for a great recipe!

Kevlarturtle March 31, 2007

Good stuff Papergoddess! I used a mix of kalamatas & sicilian. It was quite salty like that .....fine on the thick slices of sourdough I ate it on, but if I was going to eat it on crackers, I'd probably use canned black olives to cut the saltiness. Another thing I'd like to try is a smear of creamed cheese THEN the tapenade on bread. Or mixed w/cream cheese over pasta.

Jane*in*RI June 07, 2004