Walnut Tapenade

This is a versatile sauce that can be served over grilled chicken, meat, or fish dishes. It will also serve well as a dip with vegetable crudités or thin slices of toasted bread.

Serves: 16Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 16


  • 1 cup walnut halves
  • 4 black or green olives
  • 2 cloves garlic
  • 1⁄2 cup olive oil
  • 1⁄2 cup water
  • 2 tsp. balsamic vinegar
  • 1⁄2 tsp. sea salt


  • Preheat oven to 350°F. Roast walnuts until lightly browned, about 8 minutes. Remove from oven and allow to cool.
  • Chop walnuts in a food processor using the pulsing action. Add olives and garlic; continue to pulse for a chunky texture. With the chute open, add olive oil in a slow stream while you pulse ingredients.
  • Add water, vinegar, and sea salt; continue to pulse until you have a smooth, paste-like consistency.