Skip to main content
Epicurious
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
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like chocolate pudding and miso-peanut hibachi chicken.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.