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Epicurious

Green Olive Tapenade

5.0

(2)

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Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Ingredients

Makes about 3 cups

10 oil-packed anchovy fillets, finely chopped
1 cup Castelvetrano olives, pitted, crushed
1 cup Cerignola olives, pitted, crushed
1 cup coarsely chopped parsley
1 cup olive oil
1/4 cup coarsely chopped, drained capers
2 tablespoons finely grated lemon zest
1/4 cup fresh lemon juice
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.

  2. Do Ahead

    Step 2

    Tapenade can be made 1 week ahead. Cover and chill.

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Reviews (2)

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  • I used smoked Castelvetranos as they were the only ones I had, added a small clove if garlic and processed all ingredients in the Cuisinart to a coarse blend. Served w grilled ribeyes then used the leftovers the next day mixed w orzo and chèvre, both were excellent!

    • lydiavila

    • 7/7/2019

  • I made this to go with the Grilled Halibut Nicoise Salad and had a lot left over. It is just delicious! I did add a couple cloves of garlic. It's pretty addictive on top of woven Wheat crackers!

    • organicfoodie

    • 7/11/2018

TagsCondimentFrenchEuropeanCastelvetrano OliveOliveAnchovyFishSeafoodParsleyHerbs & SpicesDinnerLunchGluten FreeKetoNut FreeMake AheadEasy30 Minutes or LessNo-CookBon Appétit

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