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Tom's Tapenade

Serves 6

There's nothing like beginning a delicious meal with a starter of tapenade and sliced bread.


  • ⅓ cup pine nuts
  • 1 ½ cups kalamata olives, pitted
  • 1 ½ cup salt-cured black olives, pitted
  • 3 TBS capers, rinsed
  • 2 TBS oil-cured roasted red peppers
  • 2 tsp Dijon mustard
  • ½ garlic clove
  • ¼ cup extra-virgin olive oil
  • ¼ tsp Herbs de Provence
  • ⅛ tsp black pepper


  1. In food processor fitted with metal blade, process pine nuts until reduced to paste, clings to walls and avoids blade - about 20 seconds. Scrape down bowl to redistribute paste and process until paste again clings to walls and avoids blade, about 5 seconds. Repeat scraping and processing once more (pine nuts should form mostly smooth, tahini-like paste).
  2. Scrape down bowl to redistribute paste and add olives, capers, peppers, mustard, and garlic. Pulse until finely chopped, about 15 pulses, scraping down bowl halfway through pulsing. Transfer mixture to medium bowl and stir in oil, Herbs de Provence and pepper until well combined.
  3. Transfer to container, cover, and refrigerate for at least 18 hours or up to 2 weeks. Bring to room temperature and stir thoroughly before serving.


  1. You can venture beyond what's here and experiment with other types of olives.
  2. For the highest flavor and best health, use as many organic ingredients as you can find.

Tom Mehren/October 2022

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