Terrific Green or Black Olive Tapenade

If you have never had olive tapenade before, you have been missing out.  It is a wonderful dip/spread, packed full of flavor, and super easy to make.  This particular recipe was developed for a friend’s wedding, and though we made a lot, it disappeared within a few minutes.  It makes a terrific appetizer.


1 can of green or black olives (6 oz. drained)
1/2 cup almonds (presoaked)
1 garlic clove
2 tablespoons capers (Goya brand preferred)

1/2 cup chopped parsley

2 tablespoons sun-dried tomatoes (optional)

1 teaspoon Braggs Aminos
2 tablespoons olive oil


Soak almonds in water for a few hours. Drain.
In a food processor add olives, almonds, and parsley. Pulse. Scrap down the sides. Then add garlic, capers, sun-dried tomatoes and Braggs. Pulse to make a paste. While food processor is running, slowly add oil. Blend until smooth.

Garnish with olives, parsley, and olive oil.
Serve on crostini, toasted bread, crackers, or veggies.

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