Black Olive Tapenade

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The definitive tapenade. Brimming with Black and Kalamata olives, this is delicious on crudités or baguette slices. It also makes a quick "dressing" when tossed with spaghetti, fresh parsley, and Parmesan. 7 oz. Or try it on this fantastic recipe for Rosemary Olive Oil Flatbread.


Adapted from a Smitten Kitchen recipe, this crispy flatbread is perfect to serve alongside a hearty soup or a special addition to a cheese and charcuterie board. The Rosemary Olive Oil is aromatic while baking and a big flavor addition to the crunch.

Ingredients 1-¾ cups unbleached all-purpose flour 1 Tbsp. rosemary, chopped 1 tsp. Baking powder ¾ tsp. Kosher salt ½ cup water ⅓ cup McEvoy Ranch Rosemary Olive Oil,plus more for brushing and oiling pan Flaked Sea salt


  • Heat oven to 450F.
  • Oil 2 half sheet pans.
  • Stir together flour, rosemary, baking powder, and salt in a large, wide bowl. Make a well in the center and stir in water and olive oil until a dough forms.
  • Knead with your hands until dough comes together in a semi-smooth ball.
  • Divide dough into 3 large or 6 smaller pieces and roll out on an unfloured counter. The shape can be rustic but the dough should be thin.
  • Move flatbread to prepared sheet pans. Repeat with remaining pieces of dough.
  • Lightly brush the tops of the flatbreads with the rosemary oil and scatter the chopped rosemary on top. Sprinkle with sea salt.
  • Bake until golden brown - 8 to 10 minutes.
  • Let cool and break into pieces.