Olive Tapenade


This is the recipe for all you olive lovers. It comes together in under 5 minutes, and it’s wonderful when mixed with hummus, eaten with veggies, spooned onto a salad, spread onto bread orcrackers, or even mixed into a tomato sauce. If you like a tangy tapenade, add the Dijon mustard and use 3 teaspoons of the vinegar. If you’re looking for a mild taste, omit the mustard and reduce the vinegar to two teaspoons. Don’t use yellow mustard instead of Dijon. Grainy mustard is fine, but it’s better to omit the mustard entirely than to use hot dog mustard.

  • 1 can black olives, pitted
  • 1 can green olives, pitted
  • 1 clove of garlic, grated
  • ½ tsp ground cumin
  • ½ tsp cayenne powder
  • 1 medium orange, zest and juice
  • 1 tbsp Dijon mustard (optional)
  • 3 tbsp extra virgin olive oil
  • 2-3 tsp white wine vinegar

In a food processor, combine the green and black olives and process until you have medium-small pieces. Add the garlic, cumin, cayenne, orange zest and juice, Dijon mustard, olive oil, and white wine vinegar. Process once more just to mix all the ingredients though. Transfer to a bowl and serve with crackers, on pizza or bread, as a dip for vegetables, or mixed into hummus.



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