Black olive & dark chocolate tapenade from Smith & Daughters: A Cookbook (That Happens to Be Vegan) (page 49) by Shannon Martinez and Mo Wyse

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lolako on May 24, 2026

    This wasn't bad. I used a high quality chocolate. Because of the darkness, there was a slight bitterness to the tapenade. This has to be blended to a smooth paste to really incorporate the chocolate. When I first tasted it, I could identify the chocolate. The next day just the slight bitterness of the chocolate was left. It is kind of addictive, because chocolate is kind of addictive. Guests liked it. Might make again

  • MelMM on November 12, 2017

    Many typical tapenade ingredients here: shallots, olives, capers, herbs.... and then the surprising addition of dark chocolate. I thought this would either be great or horrible, but I had to try it. It's great. After tasting, I thought just a tiny bit of orange zest would be even better in there. It is, but the orange zest gets more prominent as the tapenade ages, so you need to go really easy on it.

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