| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | Approximately 1 to 1 1/2 cups |
Ingredients
- 1/2 pound pitted mixed olives
- 2 anchovy fillets, rinsed
- 1 small clove garlic, minced
- 2 tablespoons capers
- 2 to 3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
Instructions
- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
Nutrition Facts
| Serving Size | 1 of 2.5 servings |
| Calories | 211 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 3 mg |
| Sodium | 946 mg |
| Serving Size | 1 of 2.5 servings |
| Calories | 211 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 3 mg |
| Sodium | 946 mg |
Reviews
Only the best from Alton Brown. I live in a rural area, not all foods are readily available. Used Dellalo jubilee olives from the WalMart Deli. The recipe was doubled so a few ounces of black olives were added. I also used the olive oil that was drained from the deli olives. I served on a sandwich bar with meats, cheeses, ciabatta bread and lots of sandwich toppings. It met with many compliments and almost all of it was eaten. Thanks AB! Love your recipes that highlight the taste of the central food.
This is a GREAT tapenade recipe. Every time we make it people rave about it. I would not change a thing.
Perfection. I used a combo of kalamata & castelvetrano olives. I did add a little extra basil and evoo. Make the day before to let everything meld together ❤
The addition of lemon juice is not necessary and is not the french way to make tapanade.
Super easy and delicious.
So good!!!
Who knew tapenade was so easy! Used the olives I had – red, kalamatas and castelvetrano. Drop dead delicious! Will be a staple in my fridge. Thanks Chef Alton!!!
I made this as written except I hand chopped it; I wanted it spreadable but still maintaining some texture. I served it on baked salmon and it was delicious! It really elevated a simple meal. This recipe is definitely a keeper!
simple perfection, really… should be on everyone’s charcuterie board, especially if you have vegans in the house, simply omit anchovies and ADD sun-dried tomatoes and a touch more salt … I actually like it better with sun dried tomatoes, adds a richer dimension
I made this yesterday using only green olives and sans anchovies. Everybody loved it. I will definitely be making this again.