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Olive Tapenade

This is a recipe I created. It is extremely versatile as is and can be quickly prepared in a mini food processor.

This is great as a cracker spread, on bruschetta, and on Schlotsky™ style muffuletta sandwiches. Want a great main course? Toss it into pasta, along with artichokes, diced tomatoes, mushrooms, capers, and basil pesto. Add shrimp and make it even yummier! Want to serve several different flavors? Replace the cayenne with Chipotle peppers in one batch, add feta cheese and drained roasted red peppers to another batch.


 2 15 ounce cans black pitted olives, drained
 1/4 - 1/3 jar stuffed green olives, drained (based on 10 ounce jar)
 1 teaspoon fresh minced garlic
 1 heaping teaspoon capers
 3 - 4 Tablespoons Extra virgin olive oil
-=[ Spices ]=- Mrs. Dash™ salt-free blend dried basil leaves herb de provence seasoning dash salt, to taste dash cayenne pepper dash ground thyme


Put all ingredients except for the olive oil in food processor and pulse lightly until coarsely chopped. Scoop into bowl and add the olive oil. Use enough oil so everything is well moistened with a fine layer of residual oil in the bottom of the dish. Season to your taste preference.

Serves: 4 to 6
Olives Capers Olive_Oil No-Cook

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.