Tuesday, November 23, 2010

Black Olive Tapenade

Who doesn't love a good olive tapenade? This one takes about 15 minutes to make. You may wish to served it with crudites (a variety of vegetables to dip,) in addition to slices of warm baguette from your local boulangerie :-)

Difficulty Level: Facile

What you need:
  • 2 six-ounce cans black olives, drained
  • 3-4 tbsp. extra-virgin olive oil
  • 2-3 tsp. capers
  • 2 cloves garlic, chopped
  • 1/8 cup chopped red onion
  • juice of 1/2 a lemon
  • 3 tbsp. chopped fresh parsley
  • pepper, to taste
  • 1/4 tsp. dried thyme
What to do:
  1. Process all ingredients in a food processor and serve on thin slices of toasted baguette. Bon Appetit!


  1. What?! That looks so good! Olives are so tasty.

  2. I have to say that I do not love olives but I am tempted to try this anyway because it looks lovely on that toast!

  3. I love olive spreads of all sorts and this one sounds good and salty. Salt and I go way back, we are old friends, LOL.

    I hope you have a great Thanksgiving,

  4. Thats one more reason why people hate the french -Coz you guys have boulangerie and easy to find and great tasting baguettes. ;-)

    But seriously - This looks soo yummy!