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Use your favorite type of olives in this easy Tapenade recipe. You can leave out just about every ingredient if you don't like it, except for the olives, of course!

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4-6 servings


  • 1 clove garlic, chopped
  • 1-3/4 cups whole, pitted olives (kalamata, black, green; use your favorite)
  • 1 anchovy fillet, rinsed
  • 2 Tbsp. capers
  • 1 tsp. chpped fresh thyme OR 1/4 tsp. dried thyme leaves
  • 3 Tbsp. lemon juice
  • 6 Tbsp. olive oil
  • 1/8 tsp. white pepper


Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender or bowl of a food processor. Slowly add the olive oil into the mixture while blending or processing. Blend until a paste is formed. Add pepper and stir.

Store the spread in the refrigerator, well covered. You can also make this recipe by using a mortar and pestle, or by chopping all ingredients together until very fine. The texture can be as smooth or as chunky as you like. Serve with crackers or crusty french bread. It can also be a sandwich spread; use with roast beef and hoagie buns for a rich sandwich.

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