General

• This recipe makes about 3 cups tapenade total, enough for 6 (1/2-cup servings).
• Store leftovers covered in the refrigerator for up to 4 days.
• Olive tapenade is freezer friendly! Transfer to glass jars, leave ½ inch head space, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Ingredients

• 1 1/2 cups pitted, brine-cured olives (see note 1)
• 1 teaspoon anchovy paste or 2 anchovy filets, minced (see note 2)
• 3 tablespoons capers rinsed (see note 3)
• 1 1/2 tablespoons parsley coarsely chopped
• 3 cloves garlic roasted if desired (see note 4)
• 3 tablespoons fresh lemon juice (from 2 lemons)
• Salt and freshly ground black pepper
• 1/4 cup olive oil

Procedure

1. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.
2. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.