White Bean and Rosemary Tapenade

  • Yield 16 servings

Tapenade is a rich olive spread from the Provence region of southern France.


1 (15-ounce) can or jar white beans, rinsed and drained well (jarred white beans are better quality)
2 garlic cloves
2 tablespoons capers, drained
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Juice of 1 lemon (2 tablespoons)
1 tablespoon fresh rosemary leaves or 1/2 teaspoon dried
Freshly ground black pepper or cayenne pepper


  1. Combine all ingredients in a blender or food processor fitted with metal blade and process or blend about 45 seconds until smooth and creamy. Allow to sit at least 1 hour so the flavors can get to know one another.



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