Citrus-olive tapenade recipe

Published June 23, 2010 10:24PM (EDT)

(Serves 12)


  • 3 cups black Kalamata olives, pitted
  • Zest of 2 medium-sized oranges
  • Zest of 1 lemon
  • 1 clove garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon anise seeds
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups fresh Italian parsley, stems removed and discarded before measuring
  • 1/4 cup fresh rosemary, stems removed and discarded before measuring
  • 2 tablespoons olive oil
  • 1 thin sourdough baguette or rustic crackers or bagel chips


  1. Purée all ingredients (except the bread) in a food processor to make tapenade.
  2.  Cut baguette into thin slices and toast in a toaster or in the oven If you are using a blender to purée, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off. Keep refrigerated.
  3.  Spread tapenade on crisps just before serving or let guests assemble themselves

Le Secret: Use good fresh kalamata olives and err on the generous side of the herb portions.

The Adventure Club: Use leftover olive paste on bruschetta, pizzas or pastas.

Alternatives: Other types of black olives may be used, but at great sacrifice to the overall flavor.

Advance Prep: Tapenade will keep well in the refrigerator for several days.

Notes: Although no salt is added, the natural composition of kalamata olives makes this appetizer quite salty.


By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at

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