Deb's Tapenade

    20 min

    This is an olive dip that makes for a great starter or to serve as a topping on meat. Cut little baguettes into small rounds for dipping. You can use bread sticks, crackers, sliced peppers or other veggies for dipping as well.

    26 people made this

    Serves: 12 

    • 1 (350g) tin Spanish black olives, drained
    • 3 tablespoons capers
    • 80g minced onion
    • 1 clove garlic, minced
    • 2 tablespoons chopped fresh parsley
    • 4 tablespoons grated Parmesan cheese
    • 2 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 30g chopped red pepper

    Prep:20min  ›  Ready in:20min 

    1. Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
    2. Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper and about half of the red pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

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    Reviews in English (29)


    I think this recipe should come with a warning! I had to remake it as it was so delicious, unfortunately I am sure I spent the whole week stinking of garlic. Must apologise to all at work!  -  10 Feb 2010


    Absolutely delicious.  -  21 Jan 2010


    I have a recipe for tapenade which I've been using for years but decided to try this one. It is not bad but it's got way too much vinegar. Among other things, my recipe calls for just the olive oil and some anchovy filets to give it a certain "umph" lacking in this recipe.  -  25 Jun 2009  (Review from Allrecipes US | Canada)