2 ratings

Olive Tapenade

Canned anchovy > Anchovy paste
Olive tapenade
E. Jason Wambsgans/Chicago Tribune; Shannon Kinsella/food styling

Use canned anchovy, not anchovy paste, to prepare this tapenade. Keep refrigerated, stir and serve with crackers, crostini or a sliced baguette.

This recipe by Dorie Greenspan appeared in the Chicago Tribune.

Ready in
25 m
25 m
(prepare time)
1 m
(cook time)
Calories Per Serving


  • 3/4 Cups (113 grams) packed, pitted, oil-cured black olives, coarsely chopped
  • 1 can oil-packed anchovy, drained, coarsely chopped
  • 1/4 garlic clove, germ removed, coarsely chopped
  • Grated zest (about 1 teaspoon) and juice of ½ lemon (about 5 teaspoons)
  • 1/2 Teaspoon herbes de Provence or ¼ teaspoon dried thyme, or more to taste
  • Pinch of cayenne pepper, or more to taste
  • 3 Tablespoons olive oil


Using a blender or a food processor — a mini works great — put all the ingredients in the bowl. 

Process, scraping down the sides frequently, until the olives and garlic are pureed.

Make the tapenade chunky or smooth — the choice is yours.

If it is too salty for your taste, stir in an additional teaspoon each of fresh lemon juice and olive oil.