Tapenade (black & green olive paste)

Time has flown by recently! It’s almost time for the holidays. Here is a quick and easy recipe that is always great to serve as an appetizer. It’s a typically mediterranean appetizer. Many variations exist but generally it is made with either black olives or green olives. It is rare to find a mixture of both olives. We find that the two different types of olives give the best taste. It is important to use olives that have not been marinated too long (like greek black olives) or else there will be too much oil in the paste. It is really nice to enjoy during the summer, but works really well in winter!


  • 100 grams of black olives (pitted)
  • 100 grams of green olives (pitted)
  • 1 clove of garlic
  • A bunch of parsley or basil

Pit the olives. Cut the garlic in half, remove the germ. Put all the ingredients through the food processor (or blender) until a paste is obtained.

Serve with grisinni or bread.

Bon appétit!


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Eating Whole

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