Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
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.

Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Related

Reviews

Rate or Review

Reviews (1 review)

  • User avater
    KellyJAtkins | 05/03/2019

    Nice dish!

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast - Season 7 Now Airing

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - December 2019/January 2020

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options