Olive-Caper Tapenade with Fresh Mint

You can make this slightly spicy tapenade with both oil-cured and brine-cured olives; just be sure to use large ones, which are easier to pit. Serve with: grilled steak, chicken, scallops or firm-fleshed white fish, or on burgers.

Slideshow: Satisfying Vegetarian Recipes

  • Servings: MAKES ABOUT 2/3 CUP

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  • 1/2 cup flat-leaf parsley leaves
  • 1/4 cup mint leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons capers, drained
  • 1/8 teaspoon crushed red pepper
  • 1 cup assorted olives (about 5 ounces), pitted

How to make this recipe

  1. In a food processor, pulse the parsley, mint, oil, capers and crushed red pepper until finely chopped. Add the olives and pulse until finely chopped but not pureed.

Make Ahead

The tapenade can be refrigerated for up to 3 days. Let return to room temperature before serving.

Serve With

Grilled steak, chicken, scallops or firm-fleshed white fish or on burgers.

Contributed By Published August 1997

487390 recipes/olive-caper-tapenade-with-fresh-mint 2013-12-06T23:39:21+00:00 Grace Parisi summer|cocktail-party|sauces-and-condiments|4|basic-easy|fast|make-ahead|no-cook|vegetarian|weeknight-dinner august-1997,grace parisi,olive tapenade,quick sauce,olive spread,olive dip recipes,olive-caper-tapenade-with-fresh-mint 487390

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