Olive Tapenade

When you need a quick and easy app this is the one to make!  I love combining castelvetrano, Niçoise, kalamata and picholine, but use whatever olive combo you like best.  Buy them already pitted to you some time!  This traditional recipe combines olives, capers, basil plus another secret ingredient to make a quick flavorful tapenade.

Serve it with fish, grilled chicken or spread slices of toasted baguette with goat cheese and top with tapenade.  You can literally make this in 10 minutes or less, so consider this a sign to go buy some olives and make tapenade tonight!

Olive Tapenade

Print Grocery List Print Recipe
Serves: 6 Total Time: 10 minutes


  • 1/2 pound pitted mixed olives
  • 2 anchovy fillets, rinsed
  • 1 small clove garlic, minced
  • 2 tablespoons capers
  • 2 to 3 fresh basil leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil



Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total.


Transfer to a bowl and serve with your favorite crackers.


Recipe courtesy of Alton Brown

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