Tag Archives: tapenade

Black Olive Tapenade


Happy Friday! After Cook the Book Fridays’ work-intensive, duck-filled month of January, we chose an easy recipe for this week to ease into February.

Black Olive Tapenade is one of those “why don’t I make this more often?” recipes. It’s so easy to make and so delicious! The hardest part is procuring the ingredients (and that wasn’t very hard). I found pitted Niçoise olives and they were perfect for this tapenade.


I love tapenade with goat cheese, so I purchased some herbed goat cheese and served it all on simple crackers for a lovely afternoon snack. Tonight I plan on making Olive-Olive Chicken Breasts à la Dorie for dinner. My husband hasn’t had a chance to try the tapenade yet, but I’m sure he will enjoy it this weekend.

Black Olive Tapenade is a winner, and a reminder that sometimes taking the time to make something from scratch is worth it!

You can find the recipe for Black Olive Tapenade on page 57 of David Lebovitz’s wonderful book My Paris Kitchen.



Filed under Cooking

Artichoke Tapenade with Rosemary Oil


My Mom has been quietly participating in Cook the Book Fridays behind the scenes. She already owned a copy of My Paris Kitchen, so I when I suggested she cook along with me, she enthusiastically agreed.

This past week I was visiting my parents in Seattle, so my Mom and I got to make the recipe of the week, Artichoke Tapenade with Rosemary Oil, together. It was pretty awesome because she let me do the fun stuff while she did the more tedious tasks of pitting the olives, draining the artichokes, and cleaning up after me. Moms are the best!

Another great thing about cooking at my parent’s house is my Dad’s garden. This time of year there isn’t much to harvest except herbs, but that suited this recipe just fine. I used freshly harvested rosemary to make the rosemary oil, which made it extra delicious.


The recipe for the tapenade couldn’t get much more simple: toss canned artichoke hearts, green olives, olive oil, capers, lemon juice, garlic, and cayenne pepper into a food processor and puree until smooth. It is drizzled with a generous amount of homemade rosemary oil and served with bread or crackers.

The tapenade was a big hit the night my sister and her family came to my parent’s house for dinner. We pretty much devoured it. And we all agreed we would make it again.

A few suggestions: 1) I let the tapenade rest for about an hour before serving and I felt the flavors were able to mellow and blend a bit. I’m sure a longer rest would be even better; 2) The tapenade was pretty garlicky. I didn’t mind, but if anyone is sensitive to garlic or prefers less, I recommend only using one clove; 3) Don’t leave out the rosemary oil!

If you are interested in trying this wonderful recipe, I encourage you to buy a copy of My Paris Kitchen. I also found the recipe online: Artichoke Tapenade Recipe.


Filed under Cooking