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Green Olive Tapenade

Green Olive Tapenade


You’re guests will never guess how easy this delicious tapenade is when you serve it at your next party.  Simple and delicious, it gets a burst of flavor from capers, garlic and oregano.  We serve it on toasted sourdough but you can also serve with crackers or use it to top grilled fish or chicken.  Make this ahead of time to make party prep easier.  Click on “recipe tips” below to see how.

serves 24 people


cost per recipe: $12.75

The price is determined by the national average.

  • 16

    ounces pitted green olives (about 40)

  • 3

    tablespoons drained capers

  • 3

    cloves garlic, minced

  • 10

    tablespoons olive oil

  • 1

    tablespoon lemon juice

  • 1/2

    teaspoon dried oregano leaves, crushed

  • 1/2

    teaspoon ground black pepper

  • 1

     (16 ounces) sourdough, rosemary or French sourdough bread, cut into 1-inch slices

view nutrition info

How to Make It

Step 1

Place the olives, capers and garlic into a food processor.  Cover and process until the mixture is finely chopped.  Add 6 tablespoons oil and the lemon juice and process just until combined.  Do not overprocess to purée the mixture.

Step 2

Spoon the tapenade into a small bowl.  Stir in the oregano and black pepper.

Step 3

Brush the bread slices with the remaining oil.  Lightly oil the grill rack and heat the grill to medium-high.  Grill the bread slices for 4 minutes or until lightly browned on both sides, turning the bread slices over once halfway through grilling.  Serve with the tapenade for dipping.

Recipe Tips

  • Prep Ahead Dish: Make the tapenade as shown above, wrap tightly and refrigerate for up to 3 days.  Grill the bread as directed just before serving.
  • Alternate Preparation: To broil the bread, heat the broiler.  Place the bread slices onto a baking sheet.  Broil 7 inches from the heat for 2 minutes or until the bread slices are lightly browned on both sides, turning the bread slices over once halfway through broiling.

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