Olives and Artichokes Tapenade

Yield: 2 cups


  • 1 cup Kalamata olives
  • 4 (4oz. drained) baby crowns artichokes
  • ½ cup toasted pecans
  • 2 peeled cloves of garlic
  • ½ tsp. black pepper
  • 2/3 cup extra virgin olive oil
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  1. In a food processor place, all the ingredients.
  2. Pulse 8 times, open the food processor, scrape big pieces from the walls of the food processor, cover it and pulse three to five more times.
  3. The tapenade should look lightly chunky.
  4. Store it in jars and keep it in the refrigerator.