Easy Mixed California Olive Tapenade


  • 1 (6 ounce) can each California green and black olives, drained and rinsed (Approximately 2 1/2 cups altogether)
  • 2 tbsps. Capers
  • 2 tbsps. Marinated Sundried Tomatoes
  • 1 large clove Garlic or 2 small, roughly chopped
  • 1 tsp. dried Oregano
  • 4 tbsps. Fresh Flat Leaf Parsley Leaves
  • 1 tbsp. Fresh Basil Leaves, chopped
  • 1 tbsp. Freshly Squeezed Lemon Juice about 1/2 Lemon
  • 2 tbsps. Olive Oil
  • Coarse Kosher Salt and Black Pepper to taste


  1. In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
  2. For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
  3. For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.