Mediterranean Black Olive & Walnut Tapenade

[ 0 ] May 15, 2010 |

Mediterranean black olive and walnut tapenade

A little bit salty, a little bit nutty, this party-pleasing spread will sure to have you guests clamoring more, so you may want to double the recipe.

Yields 1 cup


  • 1 cup black or Greek olives, pitted
  • 1/2 cup raw walnuts, ground
  • 1 clove garlic, crushed
  • 3 Tbsp capers
  • 1 Tbsp extra virgin olive oil
  • 2 tsp lemon juice
  • 1/2 tsp dried oregano, crushed
  • 1/4 tsp dried thyme, crushed
  • 1/4 tsp dried basil, crushed


  1. Combine ingredients in a food processor and pulse to mix, removing lid several times to scrape sides with a spatula. Mixture should be smooth but not totally pureed.


  • Will keep in refrigerator one week to 10 days

Mediterranean Black Olive & Walnut Tapenade Recipe (PDF)



Category: Appetizers & Snacks, Free Recipes

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