Tapenade Topped Eggs

Keep this in your repertoire when you need a quick appetizer. The tapenade can be made in a larger batch and stored in the fridge indefinitely. It is also great on toast or to top cheeses for a snack board.

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3 eggs, hard boiled
1 cup pitted kalamata olives
1 clove garlic, minced
1/2 tsp chili flake
1 tbsp capers
1/2 lemon zest and juice
1/4 cup olive oil


  1. In a food processor, blend everything except for the eggs into a chunky relish
  2. Taste and adjust seasoning as desired
  3. Peel and cut the eggs in half
  4. Spoon some tapenade over the top and finish with a grind of black pepper