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Olive Tapenade – Spread

Cuisine: Generic
Region: Generic

A classic olive spread or tapenade for dipping and nibbling. Can’t go wrong with this one. 🙂

Cooking time: 10 min
You need: a food processor, a mixing bowl and jars for storage


  • 1+1/2 cups pitted, brine-cured olives (could be 1 c Black and ½ green)
  • 3-4 anchovy filets, minced
  • 3-4 tablespoons capers rinsed
  • 1+1/2 tablespoons coarsely chopped Italian parsley or cilantro
  • 3-4 large cloves garlic roasted if desired
  • 4 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil


  1. Chop the olives in a food processor until coarse.
  2. Chop the parsley and add to the processor bowl.
  3. Finely chop the anchovy filets and add to the processor bowl.
  4. Crush garlic and add to the processor bowl.
  5. Blend with olive oil until mixed.
  6. Remove the mixture from the food processor and put in a bowl.
  7. Add lemon juice to the mixture, stirring until mixed.
  8. Store in jar(s)

Notes on Olive Tapenade – Spread

  • Olives are NOT meant to be eaten straight out of the brine. Always take the salt out before you use them. The way to do this is rather simple: drain the brine, put them in a bowl, add water in it and change the water every 1 hour until the salt level drops down to something you can handle.
  • Then, you store the olives in jars of olive oil. The olive oil you’ll use for storage does not have to be first quality extra virgin olive oil.

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