Terrific Green or Black Olive Tapenade

Green or Black Olive Tapenade served in a bowl with Crackers

5 from 1 review


  • 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 Liquid Aminos
  • 2 tablespoons olive oil


  • Soak almonds in water for a few hours. Drain.
  • In a food processor, add the olives and almonds and pulse to combine.
  • Scrape down the sides. Then add garlic, capers, sun-dried tomatoes, and Braggs. Pulse to make a paste. 
  • While the food processor is running, slowly add oil. 
  • Last, add the chopped parsley.  
  • Garnish with olives, parsley, olive oil, or sun-dried tomatoes.
  • Serve with crostini, toasted bread, crackers, or veggies.
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