Raw Recipes

Olive Tapenade

Posted on December 19 2011 | (1) Comments
Category: Dips and Sauces

Olive Tapenade

Yield: 1/2 cup, 4 servings
This topping is easy to make, yet has a complex, “gourmet” flavor. Use Olive Tapenade as a spread on any sandwich, a salad dressing, or a dip with Crudités.


  • 1 cup pitted black or green olives
  • 2 tablespoons capers
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons minced fresh basil, or 1/2 teaspoon dried
  • 1 teaspoon crushed garlic
  • Dash ground pepper


  • measuring cups
  • measuring spoons
  • garlic press
  • citrus juicer or reamer
  • cutting board
  • chef’s knife, 8-inch
  • food processor
  • rubber spatula

Put all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Olive Tapenade will keep for 5 days.

Sun-Dried Tomato Tapenade: Replace the olives with soaked or oil-packed sun-dried tomatoes. Omit the capers.

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Previous Comments

On June 22, 2017 .(JavaScript must be enabled to view this email address) said...

Hey Jennifer! What kind of olive oil is your favorite?

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