Tapenade (Provencal Olive and Caper Paste) added to My Recipes successfully.
Category
Appetizers
Servings
5
Prep Time
15 minutes
The Romans, like many Ancient Mediterranean cultures, made a paste from olives, seasoned with vinegar and herbs (including cilantro, fennel, and mint) called epityrum. In this tradition is tapenade, a Provencal paste made from olives, capers, and anchovies. The name comes from the Provencal word for capers, tapeno, to differentiate it from other olive pastes. Spread tapenade on matzo, spread over cheese tarts, use to stuff hard-cooked eggs or cherry tomatoes, or serve with broiled/grilled fish.
Author:Gil Marks
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Ingredients
1 and 1/2 cups (about 8 ounces) pitted brine-cured olives, such as Kalamata, Nicoise, or Gaeta
1–2 ounces (6–12 fillets) Sea Castle Anchovies, rinsed or 1 and 1/2 ounces Gefen Chunk Light Tuna in oil
1/4 cup capers, drained
1–3 cloves garlic, coarsely chopped
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried oregano or 1/2 teaspoon dried rosemary)
1 tablespoon chopped fresh parsley
1/4 teaspoon ground black pepper
1 tablespoon lemon juice (optional)
1/4 cup Bartenura Extra Virgin Olive Oil
Tapenade
Directions
In a food processor or with a mortar and pestle, pulse the olives, anchovies, capers, garlic, basil, parsley, pepper, and, if desired, lemon juice until minced.
Drizzle in the olive oil and mix well.
Serve at room temperature. Store in the refrigerator for up to one week.
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