{"id":17385,"date":"2025-06-23T13:59:54","date_gmt":"2025-06-23T20:59:54","guid":{"rendered":"https:\/\/citystuff.com\/los-angeles\/?p=17385"},"modified":"2025-06-23T13:59:54","modified_gmt":"2025-06-23T20:59:54","slug":"homemade-green-black-tapenade-recipe","status":"publish","type":"post","link":"https:\/\/citystuff.com\/los-angeles\/homemade-green-black-tapenade-recipe\/","title":{"rendered":"Homemade Green Black Tapenade Recipe"},"content":{"rendered":"

Introduction to Homemade Tapenade<\/h2>\n

Tapenade, that scrumptious Proven\u00e7al-style olive spread, is a dish that successfully captures the sunny flavors of the Mediterranean. Although most markets stock a store-bought version, it\u2019s fast and easy to make at home, especially if you have a food processor and use pre-pitted olives.<\/p>\n

The Benefits of Homemade Green Black Tapenade<\/h2>\n

This Green Black Tapenade can be prepared up to a week in advance and stored, airtight, in the refrigerator. One delicious way to show it off is to use it in a tomato salad. Toss 1 1\/2 pounds tomatoes (cut into wedges if medium or large, halved if cherry tomato sized) with 1\/2 cup Green Black Tapenade, 1\/2 cup fresh basil leaves (cut into thin strips), and 3 cups baby greens. Taste the dish and add salt if necessary. Drizzle with some extra-virgin olive oil.
\n<\/p>\n

Recipe: Green Black Tapenade<\/h2>\n

Yield and Ingredients<\/h3>\n

Yield: 1 1\/2 cups<\/p>\n

INGREDIENTS<\/h4>\n

3 medium cloves garlic, peeled
\n2 tablespoons drained capers
\n4 anchovy fillets
\nLeaves from sprig of fresh thyme
\n1 cup pitted black olives, kalamata preferred
\n1 1\/4 cups pitted mild green olives, such as Castelvetrano
\n4 tablespoons extra-virgin olive oil<\/p>\n

Directions<\/h3>\n
    \n
  1. With the food processor running, drop garlic into feedtube to mince it. Add capers, anchovies and fresh thyme leaves; process until minced, scraping down sides of bowl as needed.<\/li>\n
  2. Add olives and olive oil; pulse until olives are finely chopped but not pureed.<\/li>\n<\/ol>\n

    About the Author<\/h2>\n

    Award-winning food writer Cathy Thomas has written three cookbooks, including \u201c50 Best Plants on the Planet.\u201d Follow her at CathyThomasCooks.com.<\/p>\n

    Conclusion<\/h2>\n

    Homemade Green Black Tapenade is a delicious and easy-to-make spread that can elevate any dish, especially a simple tomato salad. With its rich, Mediterranean flavors, it’s a great addition to any meal. By following the simple recipe provided, you can enjoy this tasty tapenade in the comfort of your own home.<\/p>\n

    FAQs<\/h2>\n

    Q: How long can I store homemade Green Black Tapenade?
    \nA: It can be stored in the refrigerator for up to a week.
    \nQ: What is the best way to use Green Black Tapenade?
    \nA: It’s delicious on a tomato salad, but you can also use it as a dip or spread for bread or crackers.
    \nQ: Can I make Green Black Tapenade without a food processor?
    \nA: Yes, but it will be more difficult to mince the garlic and chop the olives finely. A food processor makes the process much easier and faster.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Introduction to Homemade Tapenade Tapenade, that scrumptious Proven\u00e7al-style olive spread, is a dish that successfully captures the sunny flavors of the Mediterranean. Although most markets stock a store-bought version, it\u2019s fast and easy to make at home, especially if you have a food processor and use pre-pitted olives. The Benefits of Homemade Green Black Tapenade […]<\/p>\n","protected":false},"author":3,"featured_media":17386,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-17385","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i3.wp.com\/www.dailynews.com\/wp-content\/uploads\/2025\/06\/OCR-L-QUICKFIX-0629-FEATURED.jpg?w=1400px&strip=all&w=1400&resize=1400,786&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/17385"}],"collection":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/comments?post=17385"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/17385\/revisions"}],"predecessor-version":[{"id":17387,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/17385\/revisions\/17387"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/media\/17386"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/media?parent=17385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/categories?post=17385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/tags?post=17385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}