Green Olive and Ramp Tapenade

Spicy and spring-ey.

Serving Size: Makes 1 cup

Green Olive and Ramp Tapenade / Katie Workman

Tapenades (which are mixtures of chopped olives, capers, olie oil and often anchovies) are very lovely condiments to have around, like pestos, and can be used in so many ways to spark up a meal.  This one makes the most of ramps duirng their brief season, but you could use shallots instead, or a couple of cloves of garlic and a couple of scallions.

Add a spoonful to sautéed mushrooms, smear some under the skin of a chicken before roasting the bird, use it on crostini, add to salad dressings, toss with pasta, spread on sandwiches, or serve with sliced cucumbers or peppers.

Green Olive and Ramp Tapenade


  • 1½ cups cups green olives, such as Pichilone or Cerignola
  • 4 ramps, cleaned and trimmed
  • 1 teaspoon fresh lemon juice
  • ¼ cup extra virgin olive oil
  • ½ teaspoon fresh thyme leaves
  • Coarse or kosher salt (if needed) and freshly ground black pepper to taste

1. Place the olives, ramps, lemon juice, olive oil, and thyme in a food processor and puree. Taste and add salt and pepper (you’ll need little to no salt because of the saltiness of the olives, but lots of black pepper is really good here), and puree again.

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