Tapenade with a Twist

Tapenade with a Twist

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  • 1 cup pitted kalamata olives
  • 1/4 cup olive oil
  • 3 tablespoons rinsed capers
  • 2 tablespoons olive oil
  • 1 1/2 ounces bittersweet chocolate, melted
  • 1 tablespoon chopped parsley
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon chopped fresh thyme


Combine all ingredients in a food processor and pulse until well mixed, but still slightly chunky. It should have a spreadable consistency, with an interesting texture. Scrape into a non-reactive bowl, preferably glass. Use immediately, or refrigerate until needed. Bring to room temperature again for best flavor.