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Fresh Tapenade



  • 2 1/2 C (345g) Mixed Pitted Olives such as Black, Kalamata, Green, drained
  • 2 Tbs Capers drained
  • 2 Tbs Marinated Sun Dried Tomatoes drained
  • 1 Tbs Garlic chopped
  • 1 tsp Oregano dried
  • 4 Tbs Fresh Parsley Leaves chopped, or 1 Tbs dried
  • 1 Tbs Fresh Basil Leaves chopped, or 1 tsp dried
  • 1 Tbs Lemon Juice about 1/2 a lemon
  • 1/4 C (50g) Extra Virgin Olive Oil
  • A few grinds of black pepper


  1. In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
  2. For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
  3. For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
  4. For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
  5. Garnish with parsley leaves and olive oil for drizzling. Store in a covered container in the refrigerator for up two weeks.