Olive tapenadeTerry Walters, author of CLEAN FOOD, often serves this to company with her recipe for Garlic Crostini (page 240) as an appetizer or as an accompaniment to a pasta dinner. But she suggests enjoying it the next day spread on toasted sourdough bread in a roasted vegetable or portobello mushroom sandwich.

Olive Tapenade


2 garlic cloves, peeled

11⁄2 cups kalamata olives, pitted

1 cup oil-cured black Greek olives, pitted

2 generous tablespoons capers

1⁄4 teaspoon dried thyme

1⁄4 cup fresh parsley

1 tablespoon lemon juice, plus more if desired

Freshly ground black pepper

Extra virgin olive oil,as needed


With food processor running, drop in garlic and mince. Turn processor off, add olives, capers, thyme, parsley, lemon juice and pepper to taste.

Process until smooth, scraping down sides as needed. Add olive oil a little at a time to achieve the desired consistency. Adjust flavor with more lemon juice and transfer to bowl. Store in airtight container in refrigerator or freezer.

MAKES 1 1/4 cups.

*Recipe and image courtesy of Terry Walters.*

About Terry Walters 

Terry, one of the original leaders of the *clean-eating movement* tells her audience how *to eat healthy*, and delicious — *easy!* Terry’s new version of her best-selling cookbook *CLEAN FOOD,* has tons of new information resources and recipes, as well as a new chapter dedicated to CLEAN SNACKING (perfect for busy moms & kids). She uses seasonal food that will delight the taste buds, strengthen immunity, clear skin, and improve sleep, and so much more! Visit www.terrywalters.net.