Traditional Tapenade

Traditional Tapenade

This Mediterranean dish couldn't be any easier to make and yet when a bowl of tapenade is on the appetizer table, it never fails to get a ton of compliments. Recipe provided by Trevor Kensey of Sis. Boom. Blog!

  • prep
  • 1 cup servings


  • 1/2 cup Lindsay Black Ripe Pitted Olives

  • 1/4 cup Lindsay Crafted Green Ripe Pitted Olives

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon roughly chopped shallot

  • 2 tablespoons capers, drained

  • 1 tablespoon finely chopped sweet red pepper

  • 2 drops red pepper sauce, or more to taste

  • 1/2 teaspoon minced fresh garlic

  • 1 tablespoon lemon juice

  • 1/2 teaspoon anchovy paste

  • zest from half a lemon

  • 1/4 teaspoon fresh oregano leaves

Cooking Directions

  1. Thoroughly rinse the olives in cold water and let drain on paper towels until just damp.

  2. Combine all ingredients in the bowl of a food processor fitted with the metal blade, and pulse until tapendade is the texture and consistency of a coarse paste.

  3. Transfer mixture to a small bowl or jar and allow the flavors to mingle for a few hours before serving. Garnish with a sprig of oregano