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I would love a recipe for olive tapenade. Does anyone have one?

Eleanor Pielak, Oldsmar

St. Petersburg resident Lyn Wood shares a recipe for a tapenade that she makes often. It's quick to make using either a food processor or blender. I used one 7-ounce jar of kalamata olives and 2 tablespoons of capers. I did not chop the parsley because I figured the food processor blades would do a fine job. They did, and it was nice to see some of the parsley in the mixture. If there is one suggestion I want to stress, it's to taste the tapenade before you season it. Don't just add the salt and pepper. Both the kalamata olives and the capers are extremely salty. Adding more salt before tasting could make it unpalatable. I did not add any additional salt, just a bit of pepper. If you're not familiar with tapenade or how to serve it, you can make some pita points or serve it on crostini.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.

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Black Olive Tapenade

3 cloves garlic, peeled

1 cup pitted kalamata olives

2 tablespoons capers

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 tablespoons olive oil

Salt and pepper, to taste

Place garlic cloves in food processor or blender; pulse to mince. Add the olives, capers, parsley, lemon juice and olive oil. Blend until everything is finely chopped. Taste and add seasonings.

Makes 1 cup.

Source: Lyn Wood, St. Petersburg