Green Olive Tapenade

Photo: psfreeman

Perfect for entertaining, you can make this flavor-packed tapenade ahead. When company comes, it's ready to go. To broil the bread, heat the broiler. Place the bread slices onto a baking sheet. Broil 7 inches from the heat for 2 minutes or until the bread slices are lightly browned on both sides, turning the bread slices over once halfway through broiling. Recipe from Campbell's Kitchen.

Yield: 24 servings ( Serving Size: 2 tablespoons )
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  • 16 ounce(s) pitted green olives (about 40)
  • 3 tablespoon(s) drained capers
  • 3 clove(s) garlic, minced
  • 10 tablespoon(s) olive oil
  • 1 tablespoon(s) lemon juice
  • 1/2 teaspoon(s) dried oregano leaves, crushed
  • 1/2 teaspoon(s) ground black pepper
  • 1 loaf(s) sourdough, rosemary or French bread, cut into 1-inch slices


  1. • Place the olives, capers and garlic into a food processor. Cover and process until the mixture is finely chopped. Add 6 tablespoons oil and the lemon juice and process just until combined. Do not overprocess to purée the mixture.
  2. • Spoon the tapenade into a small bowl. Stir in the oregano and black pepper.
  3. • Brush the bread slices with the remaining oil. Lightly oil the grill rack and heat the grill to medium-high. Grill the bread slices for 4 minutes or until lightly browned on both sides, turning the bread slices over once halfway through grilling. Serve with the tapenade for dipping.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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