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Olive Tapenade

Scott Phillips

Yield: Yields 1-1/4 cups.

I prefer oil-cured olives for this tapenade. They have an intense flavor, and they blend into a nice, smooth paste. This tapenade makes a delicious pizza topping (enough for eight small pizzas); leftovers make a tasty addition to summer salads, pastas, and sandwiches.


  • 1 cup pitted Kalamata or Gaeta olives (preferably oil-cured)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup diced red onion
  • 4 anchovy fillets, rinsed and roughly chopped
  • 3 Tbs. drained capers
  • 2 cloves garlic, minced
  • 1 tsp. Cognac
  • 1 tsp. cracked black pepper

Nutritional Information

      Nutritional Sample Size per 2 Tbs.
      Calories (kcal) : 80
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 5
      Sodium (mg): 220
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 1


  • Combine all the ingredients in a food processor and process until finely chopped and well combined.

Make Ahead Tips

This recipe can be prepared ahead of time and refrigerated for up to three days.


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