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OLIVE TAPENADEOlive tapenade combines all sorts of salty, savory flavors into one sauce. Tapenade balances mellow, slightly sweet foods like salmon or baked potato, and makes a great party dip or sandwich spread (especially with leftover Roasted Leg of Lamb).


  • 2 cups niçoise or kalamata olives, pitted  
  • 1 tablespoon roasted garlic  
  • 1 oil-packed anchovy fillet  
  • 2 tablespoons extra-virgin olive oil  
  • 1 tablespoon chopped fresh flat-leaf parsley  
  • Grated zest of ½ lemon
How to Make It
  1. In the bowl of a food processor, pulse the olives, garlic, and anchovy. Add the olive oil and blend until smooth, about 1 minute.  
  2. Add the parsley and lemon zest and pulse to combine, about 10 seconds.  
  3. Store in an airtight container in the refrigerator for up to 1 week.  

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