Tapenade – Olive spread

Once a month I buy two big containers of olives: blacks (small) and greens (big). Just with stone. I found them with much more flavor that anything you buy without stone. It is like sunflower seeds… the ones you have to peel feel tastier!

Yesterday I noticed the green olives were getting moulds…. They were not the typical ones I buy, they had some kind of cut sideways… that makes the meat to be in contact with the air… and get spoiled much faster…. The black olives were fine. So I decided to clean the olives, remove the stones, put them in a container with water and next day cook something with them.

So I remember some kind of paste you could do with olives and that is tapenade. So I found this super quick recipe and gave it a go.


  • 300gr olives without stone
  • 1/2 lemon juice (or less)
  • 1/2 glass olive oil ( or less)
  • 4-5 garlic cloves
  • bunch of fresh basil leaves
  • 4-5 slices of sundried tomatoes.


  • In a blender, add all ingredients and blitz for a couple of seconds and give it a test. more lemon? more olive oil?
  • Transfer to a clean crystal jar and keep in the fridge.

In my case, I made a mistake of putting too much lemon (full lemon juice) and I had to add more olive oil and olives to compensate. Will learn for the next time. I hope It last for a bit in the fridge. It will be very nice with a toast…