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Quick Olive Tapenade- with black and green olives - make it in minutes with ingredients from your pantry!
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5 from 1 vote

Quick Olive Tapenade- with black or green olives

Prep Time10 minutes
Total Time40 minutes
Servings: 1 cup
Author: Myra

Ingredients

  • 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

Instructions

  • Mince garlic on a large cutting board.
  • 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.
  • Go over the mixture again, chopping it more finely, until it's minced quite small.
  • Add olive oil, parsley and thyme.
  • Mash the mixture around well to make sure all the ingredients are well mixed together.
  • Refrigerate for 30 minutes to let the flavours meld.
  • 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.