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Homemade Easy Black and Green Olive Tapenade

We had friends over few weeks ago and I made this olive tapenade that was amazing. It’s simple to make and all ingredients are fresh. I’m finding myself making more and more homemade foods and I love it. It does take little more time than picking a dip or tapenade from a grocery store shelf, but the taste, the freshness, the crunchiness, and the aroma is more than just noticeable. Plus, you do your body a favor when you skip added preservatives, dyes, salt, sugar, and other sweeteners. (Read on below the recipe for more about that)

I used olives from my grocery store’s olive bar. They are marinated in brine and taste much better than canned olives. If there isn’t an olive bar where you shop, try the salad bar. Even if you don’t find any, don’t be discouraged and use canned olives.

Ingredients:

  • 1 cup black kalamata olives
  • 1 c green olives
  • 1/4 c capers
  • 1/4 c chopped fresh basil
  • 1/4 c chopped fresh parsley
  • 1/4 c chopped sun dried tomatoes
  • 1 small garlic clove
  • dash of oregano
  • 1 c extra version olive oil

Place all ingredients in a food processor except for the olive oil. Process until chopped into small pieces. Add the olive oil and pulse chop few times. Done.

On another note:

The Chicago Tribune had a fun, yet eye-opening, article on Monday in which a registered dietitian threw away foods from a reporter’s fridge. Why? They contained preservatives and dyes that should not have a safe haven in anyone’s kitchen.

Read the article and see what foods David Grotto tossed away. You will be shocked, and somewhat disappointed because you probably have these foods in your fridge.

This inspires me to make more of my food at home. It’s tough to make everything homemade–I don’t spend all my day in the kitchen and I have to work, study, exercise, care for my family, etc–but I can make small changes towards less processed eating. Remember, you can eat healthIER even if it’s not the perfect idea of healthIEST!

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{ 8 comments… add one }
  • Rubina Khan September 1, 2010, 10:28 am

    I love it! I love olives and sun dried tomatoes combination!! i’m totally going to try this – i eat tampenades all day lol seriously – its a great spread for sandwiches also

  • Crystal's Cozy Kitchen September 1, 2010, 11:51 am

    I haven’t ever looked at bottled jam/jellies for ingredients. Maybe that’s because we mainly use home made jams/jellies – we luckily have moms who make them! It makes me want to go look through my fridge! I have been trying to be more conscious of what I am eating.
    I’m also going to have to try this Tapendade.

  • ruba September 2, 2010, 4:58 pm

    sounds great, will definitely try it, thanks for your wonderful recipes and tips Nour, I really should start uploading pics of what I am making out of your lovely blog šŸ™‚

  • ruba November 8, 2010, 12:58 pm

    Nour, I made this lately and its running out extremely fast in our household šŸ™‚ thanks for the amazing healthy recipes šŸ™‚

    • Nour El-Zibdeh, RD November 8, 2010, 8:46 pm

      I’m glad you are enjoying it Ruba! Thank you for the comment šŸ™‚

  • EA-The Spicy RD February 4, 2011, 10:01 am

    I’ve never made tapenade before, but I definitely like to eat it! I’m not a huge fan of capers, so I might omit those, but the sun dried tomato addition sounds great. Thanks for the inspiration!

  • Jouwena May 29, 2012, 2:49 am

    can you store the tapenade outside a fridge and for how long?

    • Nour Zibdeh May 29, 2012, 12:03 pm

      Good question Jouwena. The recipe has parsley and capers, which I tend to keep in my fridge. It’s better to keep it in the fridge for freshness, prevent nutrient loss, and to ensure nothing undesired grows! Keep in your fridge for 3-5 days.

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