Olive & Mayonnaise Tapenade

I remembered having this as an appetizer while vacationing in San Diego with friends.  It was so tasty, we asked the server what the ingredients were.  Here’s my take on it…


  • ⅛ Cup of Kalamata Olives, pitted and finely chopped
  • 1 Tsp of Capers, finely chopped
  • ½ Tsp minced garlic (optional)
  • ¼ Tsp Extra Virgin Olive Oil
  • ½ Cup Mayonnaise
  • Salt & Pepper to taste
  1. A food processor makes quick work of this recipe, however, it can easily be chopped by hand. You want a coarse mix, don't over-process.
  2. Fold in the mayonnaise and olive oil.
  3. Serve with a toasted crusty white or artisan bread.

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