Olive Tapenade

Olive Tapenade
4.5 from 2 ratings
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.
Prep Time
Cook Time
Olive tapenade
Total time: 25 minutes
  • 3/4 cup (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 tablespoon olive oil
  1. Using a blender or a food processor — a mini works great — put all the ingredients in the bowl.
  2. Process, scraping down the sides frequently, until the olives and garlic are pureed.
  3. Make the tapenade chunky or smooth — the choice is yours.
  4. If it is too salty for your taste, stir in an additional teaspoon each of fresh lemon juice and olive oil.