Olive Tapenade

By / Photography By Brooke Allen | March 21, 2016


Combine olives, capers, garlic and anchovy paste in a food processer fitted with a metal blade and pulse 3 times. Add remaining ingredients and process until chunky. Serve on sliced baguette or crackers.

Related Stories & Recipes

The Sneal

My family loves to use the word “mash-up.” We have all heard of “brunch” but what about “dunch” or “linner.” My new favorite mash-up is the “sneal.” It’s a cross between and snack and meal. The concep...

Lunchbox Love

A HUG IN A LUNCHBOX Pack hot treats to warm kids’ bellies and hearts As the air begins to turn crisp and we pull out our winter sweaters, I start to think about warm comfort food such as soups...


  • ¼ pound Kalamata olives, pitted and roughly chopped
  • ¼ pound green olives, pitted and roughly chopped
  • 3 tablespoons capers, drained
  • 1 clove garlic, minced
  • 1 teaspoon anchovy paste
  • ¼ cup olive oil
  • 1 tablespoon lemon juice, plus zest from 1 lemon
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme, minced
  • Pinch red pepper flakes
Build your own subscription bundle.
Pick 3 regions for $60