5 from 1 vote
Quick Olive Tapenade- with black and green olives - make it in minutes with ingredients from your pantry!
Quick Olive Tapenade- with black or green olives
Prep Time
10 mins
Total Time
40 mins
Servings: 1 cup
Author: Myra
  • 2 cloves garlic (or more to taste)
  • 1 cup pitted olives any type of olives will work fine; you can use all green, all black or a combination of green and black
  • 1 tbsp olive oil
  • 1/2 tsp dried parsley or 1 tsp fresh parsley, chopped
  • 1/2 tsp fresh thyme, chopped or 1/4 tsp dried thyme
  1. Mince garlic on a large cutting board.
  2. Add olives (I used half black and half green). Roughly chop the olives, mixing the garlic into them as you chop. This works best with a large chef-type knife but I'm sure any other type of knife could work too.
  3. Go over the mixture again, chopping it more finely, until it's minced quite small.
  4. Add olive oil, parsley and thyme.
  5. Mash the mixture around well to make sure all the ingredients are well mixed together.
  6. Refrigerate for 30 minutes to let the flavours meld.
  7. As I mentioned above, eat this tapenade with crackers or breadsticks, toss it with pasta, put it on pizza or in a sandwich or stir it into a salad or soup.