Citrus Olive Tapenade – Dana Shortt Gourmet

Citrus Olive Tapenade


  • 1 cup good-quality whole black olives, pitted
  • 1 tablespoon capers
  • 2 cloves garlic, minced
  • 2 – 3 tablespoons good-quality, fruity olive oil
  • 1 teaspoon orange zest
  • freshly ground pepper to taste


  1. Put the garlic into the bowl of a food processor and blitz for a few seconds until finely chopped.
  2. Add all other ingredients and blitz using on and off turns (note:  a slightly chunky texture is ideal).


This recipe was first published on July 18, 2012 by Dana in the Waterloo Chronicle.