How to make it

  • In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil.
  • Refrigerate in a covered container. Use as needed.
  • To prepare ahead:
  • Tapenade will keep up to 1 week, refrigerated, in a covered container. Store in a 1 Pint Mason Jar.
  • Serve with A Spreadable Brie Wedge, and A Good Crisp But Not Hard Cracker or Alone with Bread or Crackers

Reviews & Comments 4

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  • chef_irish 8 years ago
    There is Only 1/2 Tablespoon Chopped Fresh Basil in This Recipe and 2 Cups of Olives So I Do Not Think It Is Heady...Just Perfect! But Thank You...for Your Comment(andreac).
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  • jkirk 8 years ago
    I watched a show last night where they served tapenade, and afterward I thought about trying to make some. Perfect timing on your post, thank you.
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    " It was excellent "
    andreac ate it and said...
    Nice. I'd go easy on the basil though. could be quite heady....
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    " It was excellent "
    elgourmand ate it and said...
    Great blog. I could supply a pic for this.
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