Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ruth Reichl's Tapenade, Super Easy and Elegant! Recipe
    Lost? Site Map

    Ruth Reichl's Tapenade, Super Easy and Elegant!

    1/2 Photos of Ruth Reichl's Tapenade, Super Easy and Elegant!

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Brenda.'s Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


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

    Ratings & Reviews:

    • on January 24, 2007


      Absolutely the best tapenade, and so easy. If you're a foodie who likes to read, check out Ruth Reichl's books. Stories of her mom's cooking in Tender at the Bone are hilarious, and her experiences - and disguises - as a restaurant critic in Garlic and Sapphires are fascinating. Thanks for posting this recipe - it really can't be beat.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2010


      Very fast and easy to make. Be careful of the salt in the olives. I also needed far less oil, the full amount would have had it swimming in oil. Literally took less than 5 minutes and that includes cleaning the food processor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2009


      Mmmmmm...I love tapenade, but have never made it from home! Left out the lemon zest (didn't have any) but don't think we missed it. Also, used far less EVOO (just added until it was moistened enough. So delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Ruth Reichl's Tapenade, Super Easy and Elegant!

    Serving Size: 1 (365 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 481.5
    Calories from Fat 453
    Total Fat 50.3 g
    Saturated Fat 6.8 g
    Cholesterol 0.0 mg
    Sodium 1301.0 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 4.8 g
    Sugars 0.1 g
    Protein 1.5 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes