Recipe courtesy of Serena Bass

Black Olive Tapenade

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  • Total: 10 min
  • Prep: 10 min
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2 pounds black olives marinated in oil and herbs de Provence

4 cloves garlic

1/2 cup of chopped parsley

2 tablespoons extra virgin olive oil

Black pepper


  1. Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste.