Make Ahead

John Besh's Green Olive Tapenade

October 27, 2013
Photo by James Ransom
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
In This Recipe
  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.

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I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.