Recipe courtesy of Gourmet Magazine


Save Recipe
  • Total: 30 min
  • Prep: 30 min
  • Yield: 1 cup
Share This Recipe


2 cups Kalamata olives or other brine-cured black olives (about 16 ounces)

1/4 cup extra-virgin olive oil

1/4 cup packed fresh flat-leaf parsley leaves


  1. 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.
  2. Chop parsley and stir into tapenade.