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Spanish Tapenade with Hojiblanca Olives

Yields1 Serving

Spanish Tapenade with Hojiblanca Olives

 1 cup black Hojiblanca olives (the recipe is equally delicious with green Gordal or Manzanilla olives)
 4 tbsp capers
 1 garlic clove
 2 tbsp brown mustard
 8 tbsp extra virgin olive oil
 Fresh ground black pepper to taste
 Fresh thyme

Blend all of the ingredients in a food processor.


Spread on bread slices and serve as an appetizer or use as a base for mini hors d’oeuvres with salted cod, sundried tomatoes, anchovies and grilled eggplant; grilled green tomatoes and tuna, or other such combinations.


This tapenade is also ideal with pasta, grilled veggies, salads, and more.


It can be kept fresh for several days when stored in a glass jar in the refrigerator.