Classic Olive Tapenade
Author: April | Food n' Focus
  • 1½ cups pitted, brine-cured olives (mix of black and green)
  • 2 anchovy filets
  • 3 tablespoons capers rinsed
  • 3 cloves garlic
  • 3 tablespoons fresh lemon juice from 2 lemons.
  • Freshly ground black pepper
  • ¼ cup olive oil
  1. Combine all ingredients in the bowl of a food processor and pulse 4-5 times until the ingredients are roughly chopped. (NOTE: If you do not have a food processor you can hand mince the olives, anchovy filets, capers and garlic then stir together with remaining ingredients.)
  2. Place tapenade into a serving dish and serve alongside of toasted bread. Refrigerate leftovers and store for up to one week.
Recipe by Food n' Focus - Food, Travel, Photography at