Green Olive and Caper Tapenade

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About

The green olives in this recipe are unusual, as is the hard-boiled egg, which softens the flavor and helps bind the mixture. Green olive and caper tapenade can be used on grilled foods and as a quick finish for full-flavored fish broths and poaching liquids.


green olives (see note) 1 lb 500 g
capers, drained 4 oz 125 g
garlic clove, peeled ½ ½
parsley, chopped 1 small bunch 1 small bunch
hard-boiled eggs 3 3
whole-grain mustard 2 tbsp 30 ml
extra-virgin olive oil ¼ cup 60 ml
salt and pepper to taste to taste


  1. Pit the olives by first hitting them with a mallet or heavy pan, then cutting around the pits with a paring knife if necessary.
  2. Put the olives, capers, garlic, parsley, eggs, and mustard in a mortar or food processor. Work the mixture to a stiff paste, making sure that little pieces of each component are left intact; the mixture should not be a purée.
  3. Stir in the olive oil by hand and add salt and pepper as needed.