It being the holiday season, I’m invited to a lot of events/parties. While I love to cook, I don’t always have the time (too bad I have a day job). So, this is one of my all time favorite, go to recipes for a quick appetizer. Who doesn’t like olive tapenade? And I almost always have olives on hand. WARNING! I LOVE garlic! so if you’re not as big a fan as me you’ll want to put less in. Enjoy!


Olive Tapenade

  • 1 bulb of garlic (told you I like garlic)
  • 2 cups kalamata olives
  • 2 heaping teaspoons capers
  • 1 lemon, juiced
  • Olive oil
  • Salt & pepper to taste


I like to use my Cuisinart Mini Food Processor for this but you could use a regular food processor or blender. Combine the garlic, olives, caper and lemon juice. Add about a tbsp of olive oil and blend. Continue to add olive oil until smooth. You don’t want too much or it’ll be runny but too little and it won’t be smooth. You’ll know, I trust you. Taste. Add a pinch of pepper and salt, if needed. The olive and capers are pretty salty.

It’s better if you can let it set for a couple of hours as the flavors really start to blend and bloom.


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