green olive tapenade

May 4, 2011

I’d like you all to know that I started a book club and that I’m really, really excited about it. Nerd-haters and book-haters you might want to look elsewhere today, because Eating for England is geeking out.

I’ve wanted to be part of a book club for so long. I think they are the coolest thing ever and by no means do I feel like an old lady for being into it. An organized reason to talk about books post-university? It’s like your coolest lit class with wine and zingy little snacks. What’s not to love?

Talking of zingy snacks. We decided that our book club was not going to become a full-on dinner commitment for whoever was hosting. Snacks, finger food, whatever you want to call it – this is our limit. This tapenade is one of the few things I made from scratch and it was worth it. The other was a gorgeous and quickly-devoured salad that I’ll share next time.

Green Olive Tapenade
adapted from Epicurious


  • 1 1/4 cups pitted green Spanish olives, rinsed, drained well
  • 1 tablespoon drained capers
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 cup olive oil (preferably extra-virgin for the biggest flavour pow)
  • 1 tablespoon chopped fresh cilantro


  1. Combine olives, capers and garlic in a food processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended.
  2. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper.
  3. Can be made 1 day ahead. Be sure to cover and refrigerate it. Serve with crackers and toasted baguette slices.

Note: Tapenade (like hummus) is one of those taste as you go things in my opinion. By all means follow the recipe but if it’s not smooth/lemony/olive-y/caper-y enough then just add a smidge more and whizz it all up again.

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