Olive Tapenade

Total Time:
15 min
Prep:
15 min

Yield:
approximately 1 1/2 cups
Level:
Easy

Ingredients
  • 3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta
  • 3 to 4 ounces capers, drained and rinsed
  • 2 anchovy fillets, drained, rinsed and patted dry
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 bay leaf, finely chopped
  • 5 sprigs fresh thyme, leaves finely chopped
  • 3 tablespoons chopped parsley
  • 1/4 teaspoon crushed red pepper
  • 1/2 lemon, juiced
  • 1 teaspoon red wine vinegar
  • 1 tablespoon cognac or brandy
  • 1/2 cup good quality extra-virgin olive oil
Directions

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.


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    Loved it. My husband gave it his highest rating...5 smiles.
    My daughter and I love olive tapenade and this recipe did not disappoint.
    Outstanding flavor. It has become a staple of our Christmas Eve entertaining for the past 5 years.
    Very interesting flavor. If you like black olives, you should really enjoy this one. :D
    Very expensive to make; rinsed olives, capers, and anchovies. Made recipe to the letter! So awful...because it's so sour...no olive taste whatsoever.
     
     Emeril ought to go to Greece and learn how to make this!
    This is a must for olive lovers. Even for those who don't love them, it's totally yummy. Even my 11 yr old daughter loves it. Will become a staple for family gatherings!
    Quick, easy, make ahead, enjoy!
    This tapenade is truly unreal. Put it on top of grilled or broiled chicken then top off with goat cheese (not feta) put in oven to heat cheese & it's the best. It's also fantastic on warm sourdough french bread.
    Tasted even better the next day.
    Great recipe. Easy to follow instructions and needed very little adjustments. A little too acidic and salty, just cut back on the vinigar and capers a little. Could have been the kalmata olives I used. Tastes fantastic on some thinnly sliced french bread toasted in the oven with a little garlic rubbed over it and olive oil drizzled on top
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    Recipe courtesy of Giada De Laurentiis