Ruth Reichl's Tapenade, Super Easy and Elegant!

READY IN: 10mins
Recipe by Brenda.

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.

Top Review by Fran6

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.

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a