Easton & Terre Rouge
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Traditional Tapenade

Cooking Time:
Imperial (US)
  • 2 cloves garlic
  • 3 cups pitted olives, all of one kind or a mix (see note above)
  • 1 2 oz. can anchovy fillets in olive oil
  • 2 tbsps capers
  • 1/4 cup extra virgin olive oil

In a bowl of a food processor fitted with a steel blade, mince garlic. Scrape down sides and add pitted olives, and anchovies with their oil from the can. Pulse until evenly minced. Add the capers and mix.

 With the motor running, pour in olive oil to make a smooth paste, adding a little more oil if needed.

Make a day ahead and refrigerate. Keeps two weeks in refrigerator. Makes about 2 cups.


Ways to use this tapenade:

Pizza topping

Sandwich spread

On crackers and bread.

On the side of grilled meats.


Recipe by Jane O'Riordan