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Ingredients (11)

  • 1 1/3 cups pitted brine-cured black olives, such as kalamata (about 7 ounces)
  • 4 oil-packed anchovy fillets, drained (optional)
  • 2 tablespoons capers, drained
  • 2 tablespoons olive oil
  • 3 large garlic cloves, peeled
  • 1/2 cup loosely packed Italian parsley or basil leaves (or a mix of both)
  • 1/2 teaspoon fresh thyme leaves
  • 2 teaspoons Cognac or brandy
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch of freshly ground black pepper
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Nutritional Information
  • Calories263
  • Fat24.41g
  • Saturated fat3.32g
  • Trans fat0.0g
  • Carbs9.86g
  • Fiber4.22g
  • Sugar0.31g
  • Protein1.96g
  • Cholesterol
  • Sodium968.55mg
  • Nutritional Analysis per serving (2 servings) Powered by

Tapenade, an intensely flavored purée of black olives, anchovies, and seasonings, pairs well with meat, especially beef and lamb. It adds a deep, rich, slightly pungent flavor, and is wonderful to have on hand to put on sandwiches, pair with charcuterie plates, or use as a dip.


  1. 1Put all of the ingredients in a food processor or blender. (No salt is needed because the anchovies—if you’re using them—and olives are already salty.) Process, stopping to scrape down the sides occasionally with a rubber spatula, until you have a fairly smooth purée.
  2. 2Transfer to a container and set aside until needed, or refrigerate in a container with a tightfitting lid for up to 1 week.
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