Ruth Reichl's Tapenade, Super Easy and Elegant!

Total Time
10 mins
0 mins

If you are familiar with Ruth Reichl, you know that she knows food! This is from "The Gourmet Cookbook" I love this Tapenade. It is wonderful served with fresh, warm french bread, or any artisan bread. Very impressive for dinner guests! This keeps in the fridge for up to 2 weeks.

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  1. Combine olives, garlic, capers and lemon zest in a food processor and blend until smooth paste forms, about 3 minutes.
  2. With motor running, add olive oil in a steady stream and pulse until well combined.
  3. Hint: I use my cherry pitter to pit the olives.