Olive Tapenade Recipe and Raw Olives

An Olive Tapenade Recipe can be used as a spread or condiment. Try a Green Olive Tapenade or Black Olive Tapenade to go with your favorite snack or meal.

Raw olives are not palatable and must go through a process before they can be consumed.

A green olive tapenade is made from green olives which are young olives.

A black olive tapenade is the more traditional way to make a tapenade and using various types of black olives will change the taste of this wonderful spread.

Ingredients for Your Olive Tapenade

• Picholine Olives
• Kalamata Olives
• Gaeta Olives
• Ligurian Olives
• Nicoise Olives
• Lugano Olives
• Capers
• Fresh Basil
• Fresh Parsley
• Fresh Oregano
• Sun Dried Tomatoes
• Raw Garlic or Roasted Garlic
• Dried Figs or Raisins
• Hot Peppers or Bell Peppers
• Greek or Italian Olive Oil
• Lemon Juice or Vinegars
• Anchovies or Anchovy Paste
• Nuts or Seeds

Green Olive Tapenade

Green olives are basically unripened olives which makes them more dense than ripe olives and green olives are also more bitter than the ripe ones.

Ripe olives can be brown, purple, or black in color.

Black Olive Tapenade

• 1/2 cup of Gaeta Olives (remove pits)
• 1/2 cup of Kalamata Olives (remove pits)
• 1 Tablespoon of Capers
• 2 Anchovy Fillets
• 2 Cloves of Garlic
• 3 Tablespoons of Extra Virgin Olive Oil
• Leaves from a Sprig of Fresh Parsley

1. Thoroughly rinse olives in cool water and pat dry.
2. Add all ingredients to a food processor or blender.
3. Blend or pulse until a coarse paste is reached.
4. Can be served with pizza, crackers, meats, cheese, or pasta.

Raw Olives

Olives must go through a curing process which will usually involve the use of Lye (yikes!), Salt, Brine, or Dry Heat.

Because green olives are more bitter than ripe olives, they are more prone to a lye treatment to get rid of their bitterness.

Important! Lye treated olives usually have their pits removed and are less flavorful.

You can also buy raw olives and cure them yourself. Curing olives can take anywhere from a few weeks to a few months.


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