Green and Black Olive Tapenade

"Tasty Olive paste to spread on crackers or baguettes. From the September 2002 Oprah magazine."
 
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Ready In:
5mins
Ingredients:
9
Yields:
3 cups
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ingredients

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directions

  • Mix all and refrigerate at least 3 hours.
  • Serve with baguettes or crackers.

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Reviews

  1. 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!
     
  2. 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.
     
  3. Papergoddess, this was such a hit at my lunch today! Everyone loved it and it went very well with the bread that I made. Thanks for such a wonderful recipe!!!
     
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RECIPE SUBMITTED BY

I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.
 
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