Tapenade (Olive Paste)

NotesFor a Mediterranean Sandwich:

Spread two slices of crusty bread with tapenade. Layer one slice with arugula leaves, sliced mozzerella, and thinly sliced red onion.

Close, cut in half, and serve.



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCocktail Party

Dietary Considerationegg-free, gluten-free, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free

Equipmentfood processor

Five Ingredients or LessYes

Taste and Texturesalty, savory

Type of DishCondiments, dip/spread


  • 2 cups pitted Greek or Moroccan oil-cured olives
  • 6 oil-packed anchovy fillets, drained and patted dry
  • 2 tablespoons drained capers
  • 2 tablespoons olive oil
  • 1 tablespoon cognac
  • 2 large garlic cloves, crushed
  • ½ teaspoon grated lemon zest
  • 1/8 teaspoon chopped fresh thyme leaves
  • 1/8 teaspoon coarsely cracked black peppercorns


  1. Place all the ingredients in a food processor fitted with the metal blade. Pulse on and off until the tapenade is grainy but not smooth. Place the mixture in a container, cover, and refrigerate. (If kept covered and refrigerated the tapenade should keep for up to 8 weeks, covered and refrigerated.)

  2. Serve with cold vegetables, hard-boiled eggs, or as a sandwich enhancer.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password