This is one of my very favorite little treats from a tasty little Italian eatery right down the street from my apartment in Georgetown called Paolo’s. Even the name is great. With a name like Paolo, how can you not know what you are doing in an Italian kitchen, I ask you?! So, every time I visit with my good, fictional pal Paolo, I have delusions of grandeur about all of the menu items that I am going to inhale in short order, and I would say nine times out of ten, I end up never making it past the scrumptious little basket of green olive tapenade and accompanying chewy bread sticks served upon arrival. I think that I could eat this combination until I explode. It is beyond delicious. So, I cracked the code on the secret behind this little piece of heaven (read: Googled it), and I would be just plain selfish if I didn’t spread the love. So, hereĀ  it is…in all its glory! Turns out it is a tapenade/babaganoush hybrid…impressive. Make sure if you make this that you get to the bakery for some extra chewy bread…it really makes the magic happen. Bon appetite!

Green Olive, Eggplant & Garbanzo Bean Tapenade

A delightful, light mixture that is the perfect little snack to feed guests for a cocktail party.


  1. 1 large Eggplant
  2. 1 16 oz. can Chick Peas (Garbanzo Beans) in water, drained
  3. 1 24 oz. jar Green Olives with Pimento, drained
  4. 1 each Red Pepper, roasted, peeled and seeded (1/2 cup canned roasted red pepper strips is a good substitute)
  5. 1/4 bunch Parsley, roughly chopped
  6. 2 each Garlic Cloves, peeled
  7. 1 cup Extra Virgin Olive Oil
  8. fresh Ground Black Pepper, to taste

  1. Split eggplant in half, season with olive oil, salt & pepper and roast in a 350 degree oven for 20 minutes. When completely cool, remove pulp and discard the skin.
  2. Take remaining ingredients, except the olive oil and black pepper – and make sure they have been well drained. Place all in a food processor in batches and pulse until well chopped. If you have a grinder attachment for your mixer this works well also.
  3. Slowly drizzle olive oil into ground mixture while slowly stirring tapenade until the oil is totally incorporated.
  4. Season to taste with fresh ground black pepper.
  5. Serve with fresh baked ciabatta bread, focaccia or grilled garlic crostini and ENJOY!

Cooking time (duration): 30 minutes

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: hors d’oerves, snack

Culinary tradition: Italian


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