A long week left the cupboards bare and I was in a quandary as to what to make for dinner. So improvisation was the key.  I had some chopped olives with pimento, capers, garlic, a new bottle of good olive oil and some chicken breasts, and so chicken stuffed with tapenade came to mind.  Although not a “true” tapenade it worked well.  The traditional does use black olives and anchovies.

One of my most favorite kitchen utensils is a small food processor that holds only a cup or two of ingredients.  I use this for many chores from making mayonnaise to hollandaise and chopping herbs, making small batches of pesto, and in this case making tapenade.

mini prep food processor
mini prep food processor


Ingredients for Tapenade

  1. 4 oz chopped olives (pimento added an option)
  2. 3 Tbs Capers
  3. 2 Cloves Garlic
  4. 5-6 Tbs Olive Oil (good quality extra virgin).

Place the olives, capers and garlic into the food processor and blend.  Slowly add the Olive Oil until a paste forms.

Uses for Tapenade

Tapenade makes a great hors d’oeuvre on crackers or toast wedges.  It goes great with beef or fish or poultry as an accompaniment or as a stuffing .   If you are stuffing raw product with tapenade it is best that you take a small amount in a separate bowl to spoon into the item you are stuffing, by doing this you won’t cross contaminate the tapenade.


Need a hand in the kitchen here’s a few ideas
Cuisinart DLC-1BCH Mini-Prep Processor, Black Chrome
2 Pcs Bormioli Rocco 8 Ounce Olive Oil / Vinegar Carafe Cruet Bottle – With Cork Closure


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