Homemade Tapenade

8 Nov

This is for some serious olive lovers and those who follow Flat Belly Diet.  Although available in stores this homemade version of rich olive paste is easy to make at home for a fraction of the cost.  You can control the amount of salt that goes in it and it takes 5 minutes to make it.

Adapted from Flat Belly Diet Cookbook.


14 oz can green pitted olives                         2 tbsp olive oil

2 tsp capers, rinsed and drained                  1 tbsp freshly squeezed lemon juice

3 garlic cloves                                                       1/4 tsp freshly ground black pepper

Combine the olives, capers, and garlic in the bowl of a food processor.  Pulsed until coarsely chopped.  Combine the oil and lemon juice in a measuring cup. With the machine running, add the oil mixture through the feed tube to blend into a rough paste.  Add the pepper and pulse to combine.  Keep in an airtight container in the fridge for up to 2 weeks.

There are countless ways to use tapenade. Serve it with some broiled fish, spread it on crostini, toss with cooked pasta, top your pizza slice,  add it your bread dough before baking…

How do you use tapenade?

2 Responses to “Homemade Tapenade”

  1. missflamboyante November 17, 2012 at 4:46 am #

    Yumm – I’m an olive type of person – I may even try this! Thanks for sharing!

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