Alina Capo Noll's Delicious Olive Tapenade Recipe

Alina Capo Noll's Delicious Olive Tapenade Recipe

This recipe was given to us by our friend Alina Noll. She is truly such a kind and caring human being. 

Peter and I had the luxury of spending a fabulous evening of dinner and drinks with Alina and her husband Bill, in London a few years ago. We knew then - the appreciation of gourmet food was mutual.

Alina whips up fabulous meals for her friends and family often - she has such a talent for cooking AND Interior Design! Season and Stir brings you easy vegan and vegetable soup recipes for nourishing meals that are both delicious and compassionate.

I can tell you with complete assurance this Olive appetizer is amazing - Alina really knows what she is doing in the kitchen!

I had the pleasure of tasting this at a recent get together - and Alina kindly shared the recipe with us - so you can make it too!  Such a great appetizer when entertaining - and it looks so lovely on your charcuterie boards!


  • 2 cups of Mixture of Olives (choose your favorites)
  • 1/3 to 1/2 cup of extra virgin olive oil - we have some fabulous olive oils - from Italy, Spain, Marrakesh and beyond. 
  • A pinch of red pepper flakes
  • Garlic cloves to taste - minced fine
  • 1/2 cup of pine nuts


Alina utilizes the small prep food processor for this recipe - such a great, handy kitchen tool!

Throw the ingredients into the processor -  your olives (reserve a few for the top), pour in the olive oil as needed, the red pepper flakes and the minced garlic and pine nuts.  

Pulverize until smooth - as in the photo.  She then puts some olives on top that she utilizes for decoration. 


Season and Stir has some Moroccan purple olives that have a taste all of their own - and would work exceptionally well in this recipe!

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