Black Olive Tapenade Recipe

  • Yield:

    about 1 cup

  • Total Time:

    5 mins

  • Prep Time:

    5 mins

  • Cook Time:


  • 2 cups good quality black olives (such as nicoise, kalamata) pitted
  • 1/4 cup Mazola® Corn Oil
  • 1 tablespoon small capers, rinsed and patted dry
  • 2 anchovy filets, rinsed and patted dry
  • 2 teaspoons fresh lemon juice
  • 2 cloves fresh garlic, peeled and sliced
  • Salt and pepper, to taste


  1. Step 1) Place all ingredients into the bowl of a food processor and pulse until finely chopped. Do not puree.
  2. Step 2) Serve at room temperature; cover and store in the refrigerator for up to 2 weeks.
  3. Serving Suggestion: Try this delicious tapenade as an appetizer with bread or crackers, as a sandwich spread or a condiment with grilled meats.