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Baked Potatoes Stuffed with Black Olives & Capers Tapenade


  • 4 large baking potatoes
  • 1 jar of O&CO. Black Olives & Capers Tapenade
  • O&CO. grassy olive oil



  1. Bake the potatoes until tender when pierced with a fork. Make a slit in the top of each potato running its length, enough to open the potato. Stuff the inside with Black Olive Paste with Muntock Pepper.
  2. Arrange the potatoes in a baking dish. Drizzle with olive oil and bake in a 400˚F oven for 4 to 5 minutes.
  3. Serve as a side with lamb or pork, or as a main with salad.