Olive Tapenade

Tapenade is a Provençal name for a dish consisting of puréed or finely chopped olives, capers, and anchovies. Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it generally is eaten as an hors d’œuvre spread on bread, but sometimes it is used to stuff poultry for a main course.


3 cloves garlic, peeled
1 1/2 cups pitted kalamata olives
2 tablespoons capers
3 tablespoons finely chopped fresh parsley, basil, chives
1 tablespoons anchovy paste
2 tablespoons olive oil
Sea salt and white pepper


  1. Place the garlic cloves into a blender or food processor; pulse to mince finely.
  2. Add the olives, capers, parsley, basil, chives anchovy paste and olive oil Blend until everything is finely chopped.
  3. Season to taste with salt and pepper.

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