Olive Tapenade

TapenadeOlives are tiny little fruit that pack a lot of flavor, but did you know that they are almost as good for your eyes as carrots are? It is true! Olives posses an antioxidant that offers a tremendous amount of protection for the mitochondria that are contained inside the retina of the eye. These cells can be damaged by the harmful exposure to UV rays and lead to poor vision.

Some of these nutrients can also be found in extra-virgin olive oil. I personally love olives, but I know quite a few people who could definitely live without these tasty little guys. Instead of just popping a plain Kalamata or Nicoise olive, I think a good first introduction to olives should be through a delicious tapenade that combines other ingredients to balance the richness of the olive. This recipe is a great one to have in your repertoire because it can be made in a matter of minutes by using your food processor. It can be easily bulked up for parties, or reduced to make enough just for two. This tapenade will also keep for quite some time in your refrigerator if it is covered with a thin layer of olive oil to seal in the moisture. The flavors will also marry together the longer the tapenade marinates


Delicious Olive Tapenade


  • 1 16 oz. container Kalamata olives, pits removed
  • 4 garlic cloves
  • 3 anchovies
  • 1 sprig rosemary, stem removed
  • 1 bunch thyme
  • ½ bunch flat leaf parsley
  • 2 tablespoons red wine vinegar
  • 1 lemon, juice and zest
  • ¼ teaspoon crushed red pepper flakes
  • Extra virgin olive oil


  1. In a bowl of a food processor fitted with blade, pulse garlic cloves and anchovies until a paste is formed.
  2. Add olives, herbs, vinegar, lemon juice, and crushed red pepper. Pulse until olives are slightly chunky for a pleasant texture.
  3. While slowly pulsing, add olive oil until ingredients come off of the sides of the bowl. Taste for seasonings. May be served with delicious warmed pita bread and hummus, or even on a piece of fish.