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Olive Tapenade


  • Makes 1 3/4 cups

  • 1 can (16 ounces) medium pitted black olives, undrained
  • 1/2 cup pimiento-stuffed green olives
  • 1 tablespoon roasted garlic (recipe follows)
  • 1/2 teaspoon dry mustard
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1 tablespoon olive oil
  • Toasted baguette slices


  1. 1. Place olives with liquid, roasted garlic and mustard in KitchenAid® Diamond Blender. Blend on speed 2 (Chop) until fi nely chopped.
  2. 2. Combine olive mixture, feta cheese and olive oil in medium bowl; stir until well blended. Serve with toast. For the best fl avor, prepare this tapenade several hours or one day ahead to allow the flavors to blend.
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