Green Olive Tapenade

Campbell's Green Olive Tapenade Recipe

Perfect for entertaining, you can make this flavor-packed tapenade ahead.  When company comes, it's ready to go...and really delicious!

At a glance

Prep

15 min.

Total

19 min.

Serves

24

Servings: about 2 tablespoons each

Grill: 4 min.

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What You'll Need

16 ounces pitted green olives (about 40)
3 tablespoons drained capers
3 cloves garlic, minced
10 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1 loaf sourdough, rosemary or French sourdough bread, cut into 1-inch slices

How to Make It

  • 1

    Place the olives, capers and garlic into a food processor.  Cover and process until the mixture is finely chopped.  Add 6 tablespoons oil and the lemon juice and process just until combined.  Do not overprocess to purée the mixture.

  • 2

    Spoon the tapenade into a small bowl.  Stir in the oregano and black pepper.

  • 3

    Brush the bread slices with the remaining oil.  Lightly oil the grill rack and heat the grill to medium-high.  Grill the bread slices for 4 minutes or until lightly browned on both sides, turning the bread slices over once halfway through grilling.  Serve with the tapenade for dipping.

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  • Alternate Preparation: To broil the bread, heat the broiler.  Place the bread slices onto a baking sheet.  Broil 7 inches from the heat for 2 minutes or until the bread slices are lightly browned on both sides, turning the bread slices over once halfway through broiling.
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RID#27259

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