Tapenade for Prosciutto and Pesto Panini

Fried Oysters
1 cup

Serve this tasty tapenade recipe, adapted from the Living TV show, with our prosciutto and pesto panini.


  • 1 cup Kalamata or Nicoise olives, pitted

  • 1 clove garlic, peeled

  • 1 tablespoon capers, drained and rinsed

  • 3 oil-cured anchovy fillets

  • Zest of half a lemon

  • Freshly ground pepper, to taste

  • 1 teaspoon Dijon mustard, optional

  • 2 tablespoons chopped parsley, optional

  • 1 to 2 tablespoons extra-virgin olive oil


  1. Coarsely chop olives garlic, capers, anchovies, and lemon zest on a parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together.

Related Articles