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Tapenade is so easy and so tasty. This version is a perfect base recipe. To make it traditional, add two washed anchovy fillets. To spice it up, add some pickled chilies. Or to make a Greek version, switch out the parsley for oregano. Spread tapenade on toast or crackers (with or without cheese), toss with some pasta in place of pesto, or use as a non-dairy veggie dip.


  • 3/ 4 cup pitted mixed olives
  • 1 small garlic clove
  • 2 tbsp capers
  • 2 tsp finely chopped fresh flat-leaf parsley
  • 1 tbsp Sicilian Lemon white balsamic
  • 3 tbsp Robust Extra Virgin Olive Oil ( Arbosana, Frantoio, Manzanillo)


  • Place the olives, garlic, capers, parsley, and balsamic in a food processor. Pulse until coarsely chopped and well blended. As ayou continue to pulse, slowly drizzle in the olive oil. This can be stored in an airtight container in the fridge for up to 1 week.
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