a just-blend, Greek olive tapenade recipe

Greek olive tapenade by gourmet project


I had olive tapenade lots of times during the summer, so I decided to make my own.

You mus have something in the fridge, for the aperitivo of back to work stressing days!


olive tapenade

Course Appetizer
Cuisine greek
Servings 1 jar
Author Claudia Rinaldi | Gourmet Project


  • 1 cup greek olives
  • 1 handful basil leaves
  • 1 small handful oregano leaves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon capers


  1. Learned from Jamie Oliver: smash each olive with the bottom of a jar, then squeeze it with your hands, to remove the stone.
  2. Place all the ingredients in a food processor and pulse a few seconds. You want it coarsely chopped.
  3. Done. Refrigerate up to a week and enjoy over crostini, French baguettes or bruschetta.


enjoy your delicious Greek olive tapenade recipe