• 2 small or 1 large head of Smith's Farm broccoli, cut into florets with stem
  • 3 Tablespoons extra virgin olive oil
  • 3/4 cup pitted, kalamata olives
  • 2 teaspoons lemon juice
  • 3 Tablespoons chopped basil leaves
  • 1 Tablespoon capers, drained
  • 1 Tablespoon minced garlic
  • freshly ground black pepper, to taste
  • parmesan cheese, freshly grated to top


  1. Preheat oven to 350 F.
  2. Cut broccoli into large florets with about an inch of stem attached and place on a baking sheet.
  3. Drizzle broccoli with about 1/2 Tablespoon of olive oil (leaving 2 1/2 remaining for tapenade) and toss. Place in oven and bake for about 25 minutes or until broccoli can be pierced with a fork and is lightly browned on crowns.
  4. While the broccoli is cooking, add remaining olive oil, kalamata olives, lemon, basil, capers, and garlic to a food processor. Pulse to combine. The texture should be finely chopped but not a paste.
  5. Taste and season with black pepper.
  6. To plate, spread tapenade on a platter and place broccoli on top, or place broccoli in a bowl and add dollops of tapenade on top.
  7. Top with freshly grated parmesan.


Thank you to Carlene Thomas from for this delicious recipe!