Olive Tapenade


Makes 6 servings.


  • 1 1/2 cups pitted, brine-cured olives
  • 2 anchovy filets
  • 3 tablespoons capers, rinsed
  • Handful parsley leaves
  • 3 cloves peeled garlic
  • Juice of ½ lemon
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil


  • In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 5 or 6 times until coarsely chopped.
  • Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.
  • Season to taste with salt and pepper and serve at room temperature with some great bread.