• 8 Ratings

Oil-cured olives give this tapenade a smooth texture. Use this spread when making our Open-Faced Tuna Nicoise Sandwich.



Ingredient Checklist


Instructions Checklist
  • Slice olives in half using a sharp knife; discard pits. Finely chop olives, pine nuts, garlic, parsley, and rosemary; place in a small bowl.

  • To the bowl, add tomatoes, zest, and olive oil; mix to combine.

  • Serve at room temperature on the tuna nicoise sandwich. Tapenade can also be prepared ahead and refrigerated, covered, up to three days. Bring to room temperature before serving.


8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1