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Olive Tapenade

Any type of black olive will work, but Kalamata is especially nice in this spread. Use the tapenade for a sandwich smear or as a dip for vegetables.

Olive Tapenade


  • 2 cups black olives, such as Kalamata, pitted
  • 4 anchovy fillets
  • 1/2 cup fresh flat-leaf parsley
  • 1 garlic clove
  • 2 tablespoons extra-virgin olive oil


  1. Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.

Reviews (1)

  • annielanf 6 Jul, 2011

    This was yummy, but I need more detail. I wish the recipe indicated what type of anchovy to use--packed in water or oil? And what size the fillets should be? I'm unfamiliar with using anchovies...the can I got only contained about 3-4 fillets, so I used the entire can, which made the tapenade a little too fishy for me. I think I may have used too much (maybe half a can would be better?). I used anchovies in water, so I felt the tapenade needed more olive oil in the end.

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