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Gourmet

Tapenade

3.5

(6)

This recipe can be prepared in 45 minutes or less.

This recipe originally accompanied Tapenade Goat-Cheese Crackers.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

2 cups Kalamata or other brine-cured black olives (about 16 ounces)
1/4 cup extra-virgin olive oil
1/4 cup packed fresh flat-leafed parsley leaves

Preparation

  1. Step 1

    In a colander rinse olives. Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits. In a food processor pulse olives with oil until coarsely chopped. Tapenade may be made up to this point 3 days ahead and chilled in an airtight container.

    Step 2

    Chop parsley and stir into tapenade.

TagsSpreadsCondimentDipMediterraneanOliveParsleyHerbs & SpicesSnackStarterDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickMake Ahead30 Minutes or Less5 Ingredients or FewerNo-CookFood ProcessorGourmet
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