Black olive tapenade

February 22, 2014
3 Ratings
  • Makes About 1 1/2 cups
Author Notes

A very versatile olive spread that be used on anything from sandwiches to pasta. I prefer to spread this on crackers along with a good goat cheese. —rebecca

What You'll Need
  • 12 ounces Canned pitted black olives, drained
  • 2 Cloves fresh garlic, peeled
  • 1 tablespoon Grainy mustard
  • 2 Anchovy fillets
  • 1 tablespoon Fresh thyme leaves chopped
  • 2 tablespoons Capers drained
  • 1/4 Preserved lemon(or juice from a half lemon)
  • Salt
  • Pepper
  • 4 tablespoons Olive oil
  1. Combine all ingredients, except for olive oil, in a food processor. Run food processor while pouring in olive oil. Process until tapenade is a caviar type consistency. Serve immediately or store in air tight container and refrigerate.

See what other Food52ers are saying.

0 Reviews