Real Recipes From Real Home Cooks ®

kathy's three olive tapenade

Recipe by
Kathy W
New Carlisle, OH

Great spread for sandwiches. It is delicious served with wheat crackers, hummus, thinly sliced cucumbers, and thinly sliced tomatoes. Quick to fix and keeps for several days in the refrigerator.

yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For kathy's three olive tapenade

  • 3 oz
    green olives
  • 3 oz
    kalamata olives
  • 3 oz
    black olives
  • 1 clove
  • 1-2 tsp
  • 2 Tbsp
    olive oil
  • 1-2 tsp
    lemon juice
  • pinch
  • pinch

How To Make kathy's three olive tapenade

  • 1
    Place all ingredients in a food processor and process until the desired consistency.
  • 2
    Adjust seasonings (salt, pepper, lemon juice) to taste.
  • 3
    Best if made several hours or the day before serving.