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Mama’s Family Favorite Recipe- Raynebow’s famous Olive Tapenade Naan Bread


2 cups of pitted Kalamata olives rough chopped

¾ cup of Spanish Queen Olives with Pimiento rough chopped

½ cup Castelvetrano olives pitted rough chopped

1-2 TBS carrot finely grated

1 garlic clove finely grated

1 TBS grated Orange zest

Half tsp red Anaheim pepper finely diced

1 TBS Italian flat leaf parsley finely chopped

1 TBS (more or less depending on what is needed) EVOO (Extra Virigin Olive Oil)

Pinch of S n P (Salt and Peppa)

1-2 large Naan bread


In a small food processor, combine all olives, carrot, garlic, orange zest, red pepper, parsley, S n P and pulse chop as you slowly add the EVOO. We only do this 30 seconds just a few pulses as you don’t want to over mix as it will turn into more of a paste – we prefer to have our tapenade chunky a little bit. Set aside as you prepare Naan bread. Drizzle Naan bread with EVOO and bake in a preheated 400 oven for 5-7 minutes or to desired texture- we like ours golden brown and a little crispy but to each their own!

Take out and spread olive tapenade on Naan and cut with a pizza cutter cutting wedges like a pizza and enjoy! This is sooooo yummy- Raynebow and I promise you will love it and be adding to your family favourite recipes!

Love Lisa Marie and Raynebow oxoxoxox

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