Olive Tapenade Hamantashen

Olive Tapenade Hamantashen

By Naomi Hazan

I’m all about being original around the holidays, but these olive tapenade hamantashen are anything but traditional! The chewy dough and creamy olive filling is simply addictive. If you’re an olive freak like I am, you will love these.


  • 10 oz. canned olives
  • ¼ cup olive oil
  • ½ teaspoon oregano
  • 2 large garlic cloves
  • 2 tablespoons chopped parsley
  • Mini pizza doughs, thawed

1. Pulse the olives, oil, oregano, garlic, and parsley in a food processor until smooth.

2. Scoop 1 teaspoon of filling onto each dough and pinch three corners, creating the traditional hamantashen shape.

3. Lightly brush the sides of the dough with a little bit of olive oil to keep the dough moist and golden-brown during baking.

4. Place on a parchment paper-lined baking tray and bake on 350°F for 15-18 minutes until the dough is baked.

Naomi Hazan is a self-taught chef based in New York. She’s been in love with food for as long as she can remember and credits that mostly to her strong Middle Eastern roots and family. Naomi started cooking at the age of 12 for family, holidays, and small get-togethers among her friends. Today, she caters for all types of affairs, from intimate sheva brachos to events for hundreds of people. Naomi always had a strong belief that good food is one of the best ways to bring people together – after all, some of the best times are shared over a great meal. Naomi can be reached at myonelifetoeat@gmail.com.