Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
30 min
Active:
30 min
Yield:
1 cup

Ingredients

Directions

In a colander rinse olives. Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits. In a food processor pulse olives with oil until coarsely chopped. Tapanade may be made up to this point 3 days ahead and chilled in an airtight container.

Chop parsley and stir into tapenade.

IDEAS YOU'LL LOVE

Tapenade

Recipe courtesy of Ina Garten

Tapenade

Recipe courtesy of Alton Brown

Tapenade

Recipe courtesy of Ina Garten

Citrus Tapenade

Recipe courtesy of Bob Blumer

Tapenade Crostini

Recipe courtesy of Ree Drummond

Tuna Tapenade

Recipe courtesy of Melissa d'Arabian

Tapenade and Asiago Crostini

Recipe courtesy of Joel Aiken

Black Olive Tapenade

Recipe courtesy of Serena Bass

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking