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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - Pitted green olives
  • 1 cups - Pitted Kalamata olives
  • 1 teaspoons - Capers
  • 3 whole - or 4 Anchovy fillets
  • 1/3 cups - White onions, Cut into chunks
  • 1 whole - Medium tomato
  • 2 cloves - Garlic, Can use 3 cloves
  • - Salt, to taste
  • - Freshly ground pepper, to taste, Optional
  • 1/2 cups - Virgin olive oil
  • - French bread, toasted pita or crackers, For serving
  • Directions:

    1. Put both types of olives, capers, anchovies, onions, tomato, garlic, salt and pepper in a food processor and chop them to a desired consistency. You can also chop the ingredients by hand on a cutting board.

    2. Place the mixture into a bowl, add additional salt and pepper if necessary, then slowly add the olive oil. PLEASE NOTE: In most cases, olives and anchovies are salty enough and you may not need additional salt for your tapenade.

    3. Mix well, cover and refrigerate. Serve w/ thin slices of tasted French bread, toasted pita or your favorite cracker.

    Brief Description

    Great appetizer

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Italian

    Posted By:


    Posted On:

    November 7, 2012

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