Mixed-Olive Tapenade

mixed olive tapenade
Photo: William Abranowicz
Prep Time:
15 mins
Total Time:
15 mins
1 cup

Need a quick, savory accompaniment for a cheese plate or antipasti spread? When briefly heated together, the delightfully tangy capers, unami-rich anchovies, and pungent mix of olives come alive.


  • 3 anchovy fillets in oil, minced

  • ½ teaspoon kosher salt

  • cup extra-virgin olive oil

  • 2 tablespoons capers, rinsed and drained

  • 1 cup mixed olives, such as Niçoise, Kalamata, and Castelvetrano, pitted and sliced, or halved if small

  • 2 cloves garlic, minced (2 teaspoons)

  • 1 tablespoon fresh thyme leaves


  1. Sprinkle anchovies with salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving.

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