John Besh's Green Olive Tapenade

By • October 27, 2013 • 6 Comments

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Author Notes: This recipe is adapted from Cooking From the Heart by John Besh.Merrill Stubbs

Makes about 2 cups

  • 2 cups pitted olives, black or green
  • 2 cloves garlic, peeled
  • 2 filets salt-cured anchovies
  • 1 tablespoon capers, drained
Leaves from 1 (or 2) sprigs fresh thyme
  • 1/2 cup olive oil
  1. Combine the olives, garlic, anchovies, capers, and thyme in the bowl of a food processor and pulse until the olives are coarsely chopped.
  2. With the machine running, slowly add the olive oil until it is all absorbed.

Comments (6) Questions (1)


about 1 month ago Tereza

Love olive tapenades as a great dip! Lovely recipe, thank you for sharing!



5 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Is that a pistachio studded baguette in your photo there?! I'm so inspired. I'm putting nuts in the wild yeast sourdough baguettes I will make this weekend to freeze and then serve with on Thanksgiving with this inviting tapenade. ;o)


5 months ago Miachel

Ooh...or garlic studded! :) So many possibilities, only one Thanksgiving day.


6 months ago Trena

Delicious! I've never eaten a green olive tapenade so I took this opportunity to use green olives instead of the black olives I'm accustomed to using. What a nice surprise.


6 months ago Deedledum

Oh yes, I second the request for that bread recipe!


6 months ago maryevmaryev

Is there a recipe for the lovely loaf of bread next to the tapenade?