Handy Farms Regenerative Organic Farm
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Mediterranean Olive & Walnut Tapenade

Regenerative Nuts

Mediterranean Olive & Walnut Tapenade

A tapenade is a traditional Mediterranean spread or dip made primarily from olives, blended with ingredients like capers, garlic, herbs, and olive oil.

It originated in Provence, France, where “tapenade” comes from the word “tapenas,” meaning capers. While capers are often included, olives are the star ingredient.

How it’s used:

  • Spread on bread or crackers as an appetizer

  • Mixed into pasta or grain bowls

  • Served alongside grilled meats, fish, or roasted vegetables

  • Stirred into salad dressings or marinades

Some versions include anchovies for extra umami, but plant-based versions (like with Handy Farms olives and walnuts) skip that while keeping the depth of flavor.

Why This Recipe Works

  • Olives for depth & savoriness: Our large, regeneratively grown Sevillano black olives add a bold, earthy flavor.

  • Red Walnuts for richness: Unlike regular walnuts, Handy Farms’ Organic Red Walnuts are naturally sweeter with less bitterness, balancing the briny olives.

  • Walnut Oil for silkiness: Cold-pressed and raw, our Organic Walnut Oil binds everything together and enhances the nutty undertones.

  • Regenerative ingredients: Each ingredient comes from soil-first farming practices that are better for you and the planet.

Organic Black Olives Manzanilla with Pit for Sale (Raw, Fresh, Regeneratively Grown)

Serves:  6-7, (Appetizer)
(1 Cup of Spread)

Prep Time:  10-15 Minutes

Mediterranean Olive & Walnut Tapenade 

  • 2 cups Handy Farms Organic Black Sevillano Olives, pitted

  • 1 cup Handy Farms Organic Red Walnuts

  • 3 tbsp Handy Farms Organic Walnut Oil

  • 2 cloves garlic, roasted or raw

  • Zest and juice of 1 lemon

  • 2 tbsp fresh parsley

  • Pinch of sea salt (adjust to taste)

  • Fresh cracked pepper

Black Olives Organic Large Sevillano for Sale (Raw, Fresh Olives, Unbrined, Unpasteurized, Regeneratively Grown)
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Instructions

  • Prep the ingredients: If your olives are raw and uncured, soak them in water to leach out some bitterness, then drain well.

  • Toast the walnuts (optional): For a deeper flavor, lightly toast walnuts in a skillet for 3–4 minutes.

  • Blend it all: Add olives, walnuts, garlic, lemon zest/juice, parsley, salt, and pepper into a food processor. Pulse until finely chopped.

  • Stream in the oil: With the processor running, drizzle in walnut oil until you get a smooth but still slightly chunky spread.

  • Taste & adjust: Add more lemon juice, salt, or oil as desired.

Regenerative organic raw unpasteurized Walnuts
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