Yield:Yields about 1 cup

Any type of olive can be used to make tapenade, but brine-cured black olives are the usual choice. For an especially robust tapenade, try a combination of half oil-cured and half brine-cured black olives.

Ingredients

1/2 lb. (1-1/2 cups) pitted black or green olives (such as Kalamata, Niçoise, or green Sicilian), rinsed and drained
2 Tbs. capers, rinsed and drained
3 anchovy fillets, rinsed and patted dry
1 medium clove garlic, smashed and peeled
1 tsp. Dijon mustard
1-1/2 Tbs. fresh lemon juice
1 Tbs. extra-virgin olive oil
1 Tbs. finely chopped fresh flat-leaf parsley

Nutritional Sample Size per 1 Tbs.
Calories (kcal) : 70
Fat Calories (kcal): 50
Fat (g): 5
Saturated Fat (g): 1
Polyunsaturated Fat (g): .5
Monounsaturated Fat (g): 4
Cholesterol (mg): 5
Sodium (mg): 580
Carbohydrates (g): 2
Fiber (g): 0
Protein (g): 3

Preparation

Put the olives, capers, anchovies, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.

Make Ahead Tips

Tapenade can be refrigerated in an airtight container for up to 1 month.

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Reviews

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Reviews (18 reviews)

AlissaKRay| 05/23/2019

This chutney is very tasty.
NancyAJohn| 05/14/2019

Thanks for sharing this recipe.
JennieTBrewer| 05/06/2019

Thanks for sharing this recipe. Keep it up!

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