_Editor's note: This recipe is from chef Wolfgang Puck.
The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade, and serve them with our Caesar Salad._
Ingredients
Makes 1 heaping cup
Preparation
Step 1
In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
To prepare ahead:
Step 2
Tapenade will keep up to 1 week, refrigerated, in a covered container.
Leave a Review
Reviews (48)
Back to TopVery good! Will make again.
Anonymous
Portland, OR
5/14/2017
This was delicious!!! I only had black kalamata olives on hand, so I mixed them with capers, sun-dried tomatoes, garlic and roasted artichoke harts and put this on a thin crust pizza with chicken, truffle goat cheese and mushrooms.
zoekc7
3/5/2017
Delicious -- I served it with a quarter of lemon to squeeze over. Preserved or grilled lemon would have been good too.
graceross
Ottawa
8/18/2016
Wow, I loved it, so easy to make, I approached differently. 1 cup sliced black olives. 1 cup suffed Spanish green olives. 2 Tbs. fresh basil . 2 Tbs. fresh parsley 1 ts. Capers. 1/4 cup olive oil. 1 clove garlic. You have to remember that capers are salty, so don't use salt. I served on top of baked salmon. Bon appetite.
procxtru
Orange,Ca
5/5/2016
I really enjoyed this recipe and I agree with others; it is very easy and can be adjusted to taste. I do warn that due to the nature of the ingredients, it can be quite salty (one of the reasons I like tapenade!). My green olives were too salty and the first batch was a bit too much. I checked the olives the next time and made sure it was more balanced. YUM. I crumbled some feta in when i piled it onto bruchettes.
prex54
Berne NY
12/7/2013
OMG - I've died and gone to heaven. This was so delicious, I could have sat down and made a meal of it with crostini. I didn't have fresh herbs, so used dried and I used the suggestion of another reviewer and used sundried tomatoes packed in olive oil. Increased the garlic to two cloves. I didn't have green olives, so used all kalamata instead. Way good! The crostini recipe I used is here: http://www.epicurious.com/recipes/food/views/Grilled-Vegetable-Antipasto-with-Herbed-Chevre-and-Crostini-355947 - only change I made was to use only EVOO rather than the mix of EVOO and butter. The crostini take 14 min. at 400 degrees. I've tested it many times. They are perfectly delicious in every way!
rose_hoppe
Los Osos, CA
10/27/2013
So good "as is" and easily tweaked to your taste or just for variety. I sometimes add some heat with crushed red pepper or jalepenos and also great with sundried tomatoes. I've used it to marinade meat and have even whisked it with olive oil, vinegar and other seasonings to make a delicious vinaigrette.
Anonymous
Pepper Pike, Ohio
6/5/2013
I thought this tapenade was great, although the end result is highly dependent on whether you use good olives. I made it for a get together a year and a half ago, and my father in law keeps talking about it. I'm making it again for our super bowl party. For people who are omitting the anchovy fillet: it's an integral piece of the puzzle. It will not taste fishy at all, it'll just give it great complexity and more umami. Give it a shot!
quackeng
New York
1/31/2013
I'm hosting our gourmet group's "Mediterranean Night" this weekend and made this to serve as an appetizer. Oh my goodness, so yummy!! Thinking I should have made a double batch and kept half for myself!! Completely addicting! :)
fightpilotswife
Las Vegas, NV
5/18/2012
I made this recipe exactly then used it to cover all sides of some cut-up turkey thighs (bone-in), potatoes, carrots, bell peppers and mushrooms and braised it in a chicken stock/wine mixture. Heavenly Provencal. Even my 13-yr old daughter that claims not to like olives snarfed it up.
jtarrant
Silver Spring, MD
4/27/2012
Delicious! I have taken this to several parties and am always asked for the recipe.
lalves
1/1/2012
Great tapenade. I make ahead but add the fresh herbs the day of. It is always gone in a hurry.
Anonymous
Brewster
12/29/2011
Great little tapenaded as is!or "go to". Reviewers, rmember that if you change a recipe then review it you aren't reviewing the given recipe. So....try the stated recipe then tweak it for your own tastes!
Ladyslady
Colorado
12/3/2011
Wonderful, however did make a number of adjustments. Did not use oven-dried tomatoes, used dried currants instead (martha stewart suggestion). Omitted anchovy and garlic altogether. Herbs: parsley, oregano, and marjoram. Added the juice of 1 lemon. Added a few tablespoons of chopped walnuts (martha again). Tablespoon sized mounds on top of crostini spread with goat cheese. Served at baby shower and got rave reviews--all were eaten and I had to fight for one to try.
pixie_n_bunny
9/11/2011
This is my preferred tapenade. The tomatoes add a sweetness that tames the saltiness of the olives and capers. I use sundried tomatoes packed in oil - no need to blot them...just use less olive oil.
gypsylthr
Phoenix, AZ
2/22/2011
