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Olive Tapenade

  • Preparation Time: 5 minutes
  • Cooking Time: None
  • Yield 2 servings


  • 2-3 cloves of garlic
  • 2 jars (8 ounces) pitted kalamata olives
  • 1/4 cup olive oil
  • 2 tablespoons capers, drained
  • 2 tablespoons yellow bell pepper, minced
  • 2 tablespoons red bell pepper, minced
  • 2 tablespoons basil, chopped


Chop garlic in food processor. Add olives and purée until a paste forms. Slowly drizzle in olive oil to make a smooth dip.

Place olive mixture in a bowl and stir in bell peppers, basil, and capers.

Serve with crusty bread or on top of pasta or fish, meat or poultry. Drizzle 1/4 cup olive oil on top before serving.

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