Olive Tapenade

Preparation info
  • Approximately

    ¾ cup

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • oz. jar manzanilla olives stuffed with pimiento, or a rounded cup of your favorite olives
  • 1 tablespoon very finely chopped o


  1. Finely chop the olives. This is best done by hand as it is easier to control the texture.
  2. Combine all the ingredients and mix well.
  3. Store several days in the refrigerator to blend the flavors before serving as a cracker spread.