Black Olive Tapenade

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Yield: makes 1 cup

Cook Time: 30 minutes


Tapenade, the traditional Provençal condiment made with black olives, is great on toasts, grilled fish, and roasts.


2 small garlic cloves

Kosher salt

1 ⁄ 2 cup niçoise olives, pitted

1 ⁄ 2 cup oil-cured Mediterranean olives, pitted

2 tsp. capers, rinsed, optional

1 tbsp. lemon juice

1 ⁄ 2 tsp. lemon zest, grated

1 ⁄ 2 tsp. chopped thyme or winter savory

2 anchovy fillets, well rinsed and chopped

1 ⁄ 2 cup extra-virgin olive oil, plus more

Freshly ground black pepper

Cayenne pepper


Mince the garlic, then sprinkle with a pinch of salt and press and smash into a smooth paste with the side of a knife.

Put the garlic paste, olives, capers, lemon juice and zest, the thyme, and anchovies in a food processor and grind to a rough paste. (Alternatively, use a large chef’s knife to chop the ingredients. For a smoother texture, purée for a while longer in the food processor.) Transfer to a small bowl and stir in olive oil, salt, pepper, and cayenne to taste. Thin with more olive oil if desired.