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Olive Tapenade

Olives and Walnut Tepanade

The perfect accompaniment for hors-d'oeuvres, served in a small bowl, surrounded with tiny toasted bread slices/crunchy veggies or tossed with linguine or as a spread for sandwiches.

Course Side Dish
Cuisine Italian
Keyword sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 210 kcal


  • 2 Cups Mixed Pitted Olives Green and Black
  • 1/2 Cup Toasted Walnuts
  • 1 Tablespoon Capers
  • 3 cloves Garlic
  • 3 Tablespoon fresh Lemon Juice
  • 2 Tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/8 teaspoon Black Pepper freshly ground
  • 1/2 Cup grated Parmesan optional


  1. Rinse the olives in cool water. Place all ingredients in the bowl of a food processor and process to combine, stopping to scrape down the sides of the bowl. Transfer to an airtight container.