Olive and artichoke tapenade

2 servings
10 min
15 min
Very Easy


Number of serving: 2
1 7-10 jar kalamata olives, drained and pitted

2 12 ounces. jars quartered artichoke hearts, drained

1 bunch flat-leaf parsley, discard thick stems

Freshly ground black pepper


  • Combine all ingredients in a food processor and pulse until finely chopped.
  • Check every few pulses for the consistency you want.
  • If you prefer a paste, add a bit of olive oil and continue pulsing.
  • Serve tapenade on heated French bread, or over top grilled, broiled, or baked fish or chicken.

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