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Olive Tapenade

“This rich spread is perfect on collard wraps. It’s full of flavor and healthy fats, and in my opinion, deserves a much sexier name than tapenade.”

Yields 1/3 cup

1/3 cup mixed olives, pitted

1 anchovy

1 garlic clove

1 tablespoon olive oil

rosemary and thyme to taste (optional)

1. Pulse in food processor or blender until coarsely chopped

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