Because this recipe is made with black olives, it’s a little more mild than traditional tapenade recipes. Black olives add a ...

I will use leftover warm olives to make a quick tapenade but you can make this recipe without warming them. But I think the ...

For this recipe you need ... and freshly ground black pepper. Drizzle with extra oil before serving, and garnish with the whole basil leaves. You can use shop-bought tapenade to speed things ...

The Paris-based chef and author shares a recipe ... tapenade.) Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down. Add the ...

You will make about ½ cup of fig tapenade with this recipe. Any tapenade left ... medallions with plenty of freshly ground black pepper and rub with olive oil. Heat a large heavy-based frying ...

To make the tapenade: In a small bowl, mix together the olives, oil, lemon juice ... Up to 3 days ahead: Make the Black Bean Tapenade. Cover and refrigerate. Day before: Make the marinade and ...

To serve, brush with any remaining honey and olive oil. For the olive tapenade, place all ingredients in a food processor and pulse until mostly smooth in texture with some larger chunks of olive.