These recipes are adapted from Patricia Wells Paris Cookbook and are from Oliviers and Company in Paris. Green and black olive tapenade -both with very different flavors and a great start to a french meal.




    Green Olive Tapenade
  • 1 cup green olives, pitted
  • 1/2 cup fresh basil leaves
  • 3 cloves fresh garlic, peeled and rough chopped
  • 2 tbsp extra virgin olive oil
  • Black Olive Tapenade
  • 8 anchovies, oil packed makes this easier than the salt packed ones
  • 2 cups french if possible, black olives, pitted
  • 1 tbsp capers, drained
  • 1 tsp french dijon mustard
  • 1 clove fresh garlic
  • 1/4 tsp fresh thyme leaves
  • 6 tbsp extra virgin olive oil
  • fresh ground pepper to taste


    Green Olive Tapenade
  1. In a food processor combine all the ingredients until you get sort of a chunky puree. Could not be easier.
  2. Put in a pretty bowl and serve with your antipasti. Can be refrigerated for up to a few days in advance.
  3. Black Olive Tapenade
  4. Combine all the ingredients in food processor except olive oil and pepper.
  5. Pulse and chop roughly with the processor running steadily
  6. Add the oil until incorporated. s
  7. Season to taste with black pepper and serve with your antipasti presentation.
  8. Plain crackers or better yet toasted baguette slices for these tapenade’s are best.


image courtesy of Victor Machado