Olive Tapenade

  • Level: Easy
  • Yield: 1 cup
  • Total: 10 min
  • Active: 10 min


1/2 cup green olives, pitted

1/2 cup black olives, pitted 

1 teaspoon anchovy paste or 1 anchovy fillet, optional

1/2 teaspoon dried oregano 

1 clove garlic, smashed 

1 lemon, juiced 

2 tablespoons extra-virgin olive oil 

Crackers or toast, for serving


  1. In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
  2. Serve with crackers or toast.
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5 Reviews


Wanted a bigger batch. Used 1/2 cup each Kalamata, black, and green olives. The green olives I had on hand were garlic stuffed. I added one tablespoon of drained capers, as I’d seen this in another recipe. <br /><br />I used two anchovy fillets and two cloves of garlic, as well as a slice of roasted red pepper. Used three tablespoons of olive oil. I forgot the oregano. The next day, it occurred to me that it would have tasted a bit better with oregano. It was nice to see that my instinct was correct when I reviewed the recipe. <br /><br />Makes a great sandwich spread.

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