Robust Onion-Olive Tapenade


(1 vote) 5 1

We owe a big thank you to the cuisine of Provincial France for tapenade, a savory black olive paste that is absolutely divine on bread, pasta, or salads. It's a cinch to make and completely versatile: you can use it as an appetizer, snack, salad, side, or as a tasty condiment for your main dish.

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  • 1/2 C. Vidalia onions, finely chopped
  • 1/2 C. sweet red onions, finely chopped
  • 1 3/4 C. kalamata olives, pitted and chopped
  • 2 Tbs. capers, rinsed and drained
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh parsley, chopped
  • 1 Tbs. fresh oregano, chopped
  • 1/4 tsp. fresh lemon zest
  • 1 clove garlic, crushed
  • freshly-ground black pepper, to taste
  • 2 Tbs. red or orange bell peppers, finely chopped

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In a small bowl, mix the onions, olives, and capers. Pulse lemon juice, oil, parsley, oregano, lemon zest, and garlic in a food processor for 3 to 5 seconds, then pour over onion-olive mixture and combine with a fork. Place tapenade in a serving bowl, season with pepper to taste, top with chopped peppers, and serve. Tapenade may be used as a dip for pita, spread on bruschetta or sliced baguette, on top of a mixed greens salad, or as a topping for rice, potato, or pasta.

Yields about 2 C.

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