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Recipe

Olive Tapenade

By Frank McClelland Fine Cooking Issue 66
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.

Ingredients

  • 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

Preparation

  • 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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