Olive Tapenade {recipe} – For Those Kitchen Countertop Times

Olive Tapenade on Toast
We’re caught in something of a vacation destination warp here at the TasteSpotting HQ. It basically started with a glass of rosé on the rooftop and has turned into a holiday in the South of France that we don’t want to leave. Part of it is the wine, part of it is the sunshine, but most of it might be the simple, though strongly flavored foods, like this simple Olive Tapenade.

I made this as part of a larger meal centered around Bourride (a light Provençal seafood stew like Bouillabaisse, but without tomatoes, recipe to come momentarily), but have made it a few times over since then just to eat with some fresh vegetables or toast when I had the motivation only to stand over the kitchen counter with a few open jars and plastic containers for dinner. It comes together quickly in the food processor, and keeps for days, making it perfect for late summer…
Olive Tapenade on Toast

Olive Tapenade

I used a mixture of green and black Cerignola olives — the giant, meaty, though very mild with which I am currently obsessed — but any olives will do.

makes about 1 cup


1 clove garlic
1 cup olives, pitted
4 anchovies
1 tablespoon capers
1-2 tablespoons olive oil


Pulse the chopped garlic in a food processor until finely minced. It may require stopping the food processor and pushing the garlic bits down from the sides a few times.

Add the olives, anchovies and capers, and pulse until finely chopped.

Add the olive oil and pulse until you get the consistency you want. Tapenade can range from something as smooth as a paste to as chunky as you like. I like “texture,” so I keep mine pretty chunky.

Serve with grilled/toasted bread, cut fresh vegetables, or mix with more olive oil to make a sort of “vinaigrette” for salad. This last option is something we’ve done in the last few days with tomatoes and cucumbers, making a sort of Greek salad and it’s been fantastic.

by Sarah J. Gim on July 31, 2011 · 0 comments

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