Olive-Anchovy-Capers Tapenade

green-olives-curing-in-brinThe photo does not do justify to this olive-anchovy-capers tapenade. I used Mission olives that I harvested from my folk’s backyard and then cured at home.The olives were still tasty and not deadly.

From seriouseats.com: Tapenade is named after capers, called tapeno in Provençal, a remnant of the fact that they once shared equal status with the olives.

Truth is, you don’t have to go very far back to find the original recipe. While pastes made from things like olives and capers have been made in the Mediterranean for hundreds or even thousands of years, tapenade itself can be precisely dated to 1880, when a chef named Meynier created it at a Marseilles restaurant called La Maison Dorée. His recipe was published 17 years later in a great old Provençal cookbook, J.-B. Reboul’s La Cuisinière Provençale.

This is a recipe from Ina Garten of Food Network.

Serves 8:

  • olives = 80 calories (72 fat)
  • anchovies = 40 calories
  • olive oil = 60 calories
  • bread – 150 calories


  • 1/2 pound brined olives, such as Campo de Brezo, rinsed, drained, pitted and diced
  • 3 tablespoons capers, drained
  • 8 anchovy fillets (about 2 tins)
  • 1 garlic clove, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh thyme leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 cup good olive oil
  • 1 baguette, sliced and toasted


  • Add olives, capers, anchovy fillets and garlic to food processor. Pulse 3 times.
  • Add lemon juice, mustard, thyme, and parsley
  • Drizzle in olive oil while coarsely chopping
  • Spread on toast

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