Black olive tapenade

Author Debi


  • 2 garlic cloves roughly chopped
  • ¼ cup chopped fresh basil leaves
  • 1 6 oz can sliced black olives, drained and rinsed
  • ¼ cup olive oil
  • ¼ cup freshly grated Parmesan cheese


  1. Puree garlic and basil in a food processor. Add olives, oil, and cheese, and pulse to a smooth, thick paste. Serve with crackers or bread for spreading.
  2. Store in fridge for up to 2 days.

Recipe Notes

Made a nice big amount, perfect for sharing.