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Yields about 1 cup

  • by from Fine Cooking
    Issue 112

Any type of olive can be used to make tapenade, but brine-cured black olives are the usual choice. For an especially robust tapenade, try a combination of half oil-cured and half brine-cured black olives.

  • 1/2 lb. (1-1/2 cups) pitted black or green olives (such as Kalamata, Niçoise, or green Sicilian), rinsed and drained
  • 2 Tbs. capers, rinsed and drained
  • 3 anchovy fillets, rinsed and patted dry
  • 1 medium clove garlic, smashed and peeled
  • 1 tsp. Dijon mustard
  • 1-1/2 Tbs. fresh lemon juice
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. finely chopped fresh flat-leaf parsley

Put the olives, capers, anchovies, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.

Make Ahead Tips

Tapenade can be refrigerated in an airtight container for up to 1 month.

nutrition information (per serving):
Size : per 1 Tbs., Calories (kcal): 70, Fat (kcal): 5, Fat Calories (g): 50, Saturated Fat (g): 1, Protein (g): 3, Monounsaturated Fat (g): 4, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): .5, Sodium (g): 580, Cholesterol (g): 5, Fiber (g): 0,

Photo: Scott Phillips

I love this tapenade! Easy to make and a wonderful blend of flavor. Great with pita or fresh veggies. My favorite way to eat it @ breakfast is in a pita with arugula and an egg.

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