Congrats to the following winners! They will be receiving the new line of Star Fine Foods Olive Pouches and two coupons each for their own Star Fine Food product!

Congrats to Meryl and Sally!!

E-mails have been sent lades, keep an eye out! Happy Friday everyone and all the best for a fabulous weekend.


Tapenade: (noun) a fancy ass appetizer paste made of olives, anchovies, olive oil and capers. Originating from the Provencal region of France. Utterly delightful spread on bread.

I’d heard of tapenade before, plenty of times. Never tried it.

It always seemed so lah-tee-dah that I filed it into the “never going to experience that one” drawer. Just the sound of it gave me the mental image of a caricaturized Dowager Countess Violet Grantham repeating “tapenade” in every sentence she could with a long drawn out sense of dry sarcasm and emphasis on the “awwwed” part of the word that only she could pull off. Tapen-awwwed.

Downton Abbey Lady Grantham, anyone? Okay, well if you don’t know about this woman you need to get your hot little hands on a DVD of this show. It’s been on an endless loop in my house with no sign of it ever being removed from the DVD player. (Or you can just watch this.)

Anyway. Tapenade.

Once I wiki’d everything I could about tapenade (yes, I wiki’d it) I laughed at the mere idea that it could be made in 5 minutes flat with the help of a food processor. Pssh. Easy. And what a taste!

For this little appeti-venture you’ll need 1/2 cup Star Basil marinated Green Olives, 2 fillets anchovies, 1/4 tsp minced garlic, 1 tsp capers, 1/4 cup Lemon Inufsed Olive Oil. If you can’t get your hot little hands on these beauties don’t fret – feel the freedom to add in 1/2 tsp lemon zest and 2 Tablespoons minced basil to the mix instead. I know my grocery is notorious for not having wide variety of product to choose from.

Into my mini-prep went the whole package (2.5 oz – 1/2 cup) of basil marinated olives.

One tsp of capers. Add more if you’re feeling daring.

1/4 cup Star lemon-infused Olive Oil. (Can I just tell you this stuff is amazeballs. Really. I’ve been using it like a mad woman.)

2 anchovies fillets.

*Sidebar*: Anchovies are one of those foods I’ve never been able to get behind. They seal the deal in tapenade, and give a new complexity to bologonese – but my little sister eats them right out of the can. Seriously. Weirdo.

1/2 tsp sea salt and 1/4 tsp ground pepper.

Seal the lid, pulse until ground (5- 2 second pulses) and viola! Done!

Ingredients for Lemon Basil Tapenade

  • Green Olives
  • Olive Oil
  • Capers
  • Anchovies
  • Garlic
  • Sea Salt
  • Ground Pepper
  • Lemon Zest
  • Basil

I immediately slathered some onto sourdough bread and shoved it in my mouth before I could even take a breath. I really should have rethought that plan of action. Breathing in between bites is important. Breathe, bite, savor, breathe again.

This is on appetizer that will not disappoint. It sounds fancy – and will easily impress even the most discerning of individuals. *Cough*Lady Grantham*Cough*

Inspired Homemade Recipes To Try

One Pot Lemon Basil Pasta

Quick Sun Dried Tomato Basil Pan Rolls

Crispy Prosciutto Olive and Basil Pizza

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Lemon Basil Tapenade on bread

Lemon Basil Tapenade

  • Author: Megan Keno
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1/4 cup 1x
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Mediterranean


This is an appetizer that will not disappoint. It sounds fancy, it only takes a few minutes to make in your food processor, and it is wonderful on sliced bread.


Units Scale
  • 1/2 cup Green Olives, Basil Marinated if possible*
  • 1/4 cup Olive Oil, Lemon infused if possible*
  • 1 tsp Capers
  • 2 fillets Anchovies
  • 1/4 tsp minced Garlic
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Pepper
  • *1/2 tsp Lemon Zest, if infused olive oil is not available
  • *2 Tbsp minced Basil, if marinated olives are not available


  1. Into food processor combine all ingredients**. Pulse until all ingredients are minced finely and almost paste-like. About 5 2-second pulses. Scrape down sides and pulse again if necessary, so all pieces are uniform in size.
  2. Serve immediately, or store in airtight container for later use. Stir before serving. Wonderful on sliced bread for an appetizer.


*If infused olive oil is not available – use regular olive oil and add in 1/2 tsp Lemon Zest to mixture*
*If basil marinated green olives are not available – use jarred green olives and add in 2 Tbsp fresh minced basil leaves*

Now – for the giveaway! I know that’s what you’ve all been waiting for!

Star Fine Foods has ever so generously sent me these packages of marinated olive pouches to give a whirl and I’m happy to report they are fantastic! While making this tapenade, I had to steal away a few olives from the recipe… I wanted to share the joy of marinated olives and giveaway two gift sets of these olives away and two coupons for free Star Products to each of two winners!

Included in each package is:

1 – Olives with Provencal Herbs

1- Olives with Basil

1- Olives Pitted

1- Olives stuff with Pimiento

1- Manzanilla Olives Pitted

2 – Coupons for Free Star Fine Foods Products

You’ll be making Mediterranean food until the cows come home!

To Enter:

– Tell me, Have you ever tried tapenade before? 

– Like Star Fine Foods on Facebook

– Like Wanna Be A Country Cleaver on Facebook

– Follow Star Fine Foods on Twitter {@Star_Fine_Foods}

– Follow Wanna Be A Country Cleaver on Twitter {@CountryCleaver}

– Follow Wanna Be A Country Cleaver on Instagram {@CountryCleaver}

– Subscribe to Wanna Be A Country Cleaver via e-mail

– Follow Wanna Be A Country Clever on Pinterest (If you need an invite, e-mail me at [email protected])

This giveaway will continue until March 23rd, when the winners will be announced. They will have 48 Hours to contact me or alternate winners will be chosen. Winners are chosen through a random number generator and will be e-mailed directly, announced here, on Facebook and through Twitter. Star Fine Foods was generous enough to provide these Olive Pouches for my review and for this giveaway. All opinions and recipes are my own.