Olive Pesto Tapenade

Olive Pesto Tapenade

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Susan Seybert


I love olives and I love pesto! It seemed obvious to me to combine the two to create this taste sensation. Serve this on a hearty and crusty bread. But, watch out, its addictive!


★★★★★ 1 vote

10 Min
No-Cook or Other


  • 1 bunch
    fresh basil
  • 4 clove
    fresh garlic
  • 1/4 c
    roasted pine nuts
  • 1/4 c
    olive oil, extra virgin
  • 1 c
    mixed pitted olives (from the deli case)
  • 1/4 tsp
    hot pepper flakes (optional)

How to Make Olive Pesto Tapenade


  1. Place pine nuts in a heated, dry saute pan. Cook until lighly browned and fragrant, about 5-8 minues. Stir continually until done. Place in a food processor.
  2. Add the remaining ingredients to the food processor with the nuts. Pulse until well blended.
  3. Serve on crust bread slices, pita chips or crackers.

Printable Recipe Card

About Olive Pesto Tapenade

Main Ingredient: Non-Edible or Other
Regional Style: Italian

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