Green olive tapenade

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Recipe for Green Olive Tapenade. While most people are familiar with tapenade made from black olives, like Kalamatas, their green cousins make a wonderful alternative. Use as a dip, marinade or spread.


  • 1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed drained
  • 1 tablespoon capers, drained
  • 3 garlic cloves, minced
  • 1 teaspoon lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon fresh cilantro, chopped


  1. Combine olives, capers and garlic in food processor or blender and chop finely. With motor running, gradually add lemon juice and olive oil and process until well blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper.