Fine Cooking Magazine - November/December 2020

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 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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Reviews (1 review)

KellyJAtkins | 05/03/2019
Nice dish!

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Name: Olive Tapenade
Yield: Yields 1-1/4 cups.
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