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Barbara Wrigley's Olive Tapenade


  • One 16 oz jar of green olives stuffed with pimento, drained
  • Four cans of black olives, drained
  • A few klamata olives if you have them, not necessary
  • One 4 oz jar of small capers
  • 1 teaspoon of crushed garlic
  • Juice of 1/2 a lemon
  • A few shakes of pepper


  1. Put it all in your food processor, pour in about 1/2 cup of good olive oil and chop as fine as you would like. I like mine real small as I think it spreads better.
  2. I usually use it with softened goat cheese on toasted baguettes with the tapanade on the top. Plain is also perfect for some folks.
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