My Recipe Box

Olive Tapenade

RATE IT

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

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.

nutrition information (per serving):
Size : per 2 Tbs.; Calories (kcal): 80; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 1; Protein (g): protein g 1; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 220; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 1;

Photo: Scott Phillips

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More