How to Make Tapenade: Tapenade is simple, and its deliciousness depends quite a bit on the quality of the ingredients you use, so keep that in mind. I will use leftover warm olives to make a quick tapenade but you can make this recipe without warming them. Always fold in basil and rosemary, to much friction heat from the blender or food processor will turn your basil brown. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Just dump the olives in a food processor and you have tapenade in less than 3 minutes! If you do not have a food processor pulsing the olives in a blender will work just fine make sure you have some oil in the blender. Hi guys, I hope you all enjoyed this long Labour Day weekend! For this recipe, you need quality olives, parsley, extra … Pulse 2 to 3 times until coarsely chopped. Your imagination is the limit! If you do not have a food processor to chop all the ingredients, you can use your trusty chef’s knife. Homemade olive tapenade is a delicious blend of a variety of olives and aromatics and is one of my favorite additions to a cheese board or when we have appetizers for dinner. Make extra tapenade because you’ll surely find other uses for it: plopped into pasta, over a homemade pizza, or over grilled meat or fish. This is not the time where I use the cheap olives that come in a can. If you can't find grapeseed oil, olive oil is another great alternative. Football season is right around the corner now so I wanted to share with you a delicious recipe for Black Olive Tapenade.This French olive spread is the perfect appetizer you need for any party.. Olive Tapenade comes together in a minute, allowing you to enjoy your guests without spending hours in the kitchen.