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Classic Olive Tapenade

Print Recipe
Servings 1.5 cups

Ingredients
  

  • 1 cup pitted Kalamata olives
  • 1 cup pitted Castelvetrano olives
  • 3 oil-packed anchovy fillets optional
  • 1 large garlic clove
  • 1 tablespoon water-packed capers drained and rinsed
  • 1 teaspoon chopped thyme leaves
  • Black pepper to taste
  • 1 teaspoon lemon juice
  • 1/4 cup extra virgin olive oil
  • Zest of 1 lemon

Instructions
 

  • In the bowl of a food processor, add the olives, anchovy, garlic, capers, thyme, pepper, and lemon juice.
  • Pulse a few times until chopped but not pureed.
  • Drizzle in the olive oil and pulse again until you get a rough paste.
  • Transfer to a serving bowl, sprinkle with lemon zest, and serve with toasted baguette or crudités.

Notes

To make vegan, omit the anchovy fillets.
Delicious as a spread for bread or as part of a cheese or mezze board.