olive tapenade by joanna

a recipe by
Joanna Gotwald
Ravenna, OH

I love olives and Olive Tapenade is one of my favorites. I decided to make my own.

serves 15 - 20
prep time 30 Min
method No-Cook or Other

Ingredients For olive tapenade by joanna

  • 1 jar
    roasted red peppers in oil
  • 2 can
    black pitted black olives
  • 1 bottle
    castel vetrano green pitted olives
  • 1/2 c
    kalamata olives pitted (from the olive bar of the grocery store)
  • 1/4 c
    lightly packed fresh flat leaf parsley (no stems)
  • 1 Tbsp
    capers, drained
  • 1/4 c
    evoo (extra virgin olive oil)
  • 2 - 3 clove
  • *1 inch
    anchovy paste

How To Make olive tapenade by joanna

  • 1
    In the bowl of a medium to large food processor, put all ingredients, pulse briefly about 10 times, scrape down the sides and pulse another 5 times or until well chopped but NOT PUREED. LEAVE IT CHUNKY!
  • 2
    put into a serving bowl or a container and cover tightly. Refrigerate Overnight.
  • 3
    Remove from refrigerator 30 minutes before serving. Give it a stir and serve with crostini, pita chips, bread pieces, grilled flat bread or raw veggies.