Tapenade is a great companion to a cocktail. It goes well with anything from a crudites to a cracker or a chewy piece of french bread. I find that it is not only a different thing to serve (than your average cheese plate) and it also travels well. This recipe uses the same ingredients as Ina Garten’s recipe – I’ve modified it a bit for practical reasons (why use 8 anchovies if the can has 12?).


  • 2 jars pitted kalamata olives
  • 1 small can of anchovies (minus the oil)
  • 3 heaping tablespoons capers
  • 1 clove garlic
  • 1 tablespoon dijion mustard
  • 1 half lemon juiced
  • 1 half handful parsley, minced
  • 1 teaspoon fresh thyme, minced
  • 1 half cup olive oil
  • 1 teaspoon ground pepper


Using a food processor, pulse garlic and anchovies together until finely chopped. Add olives and capers and pulse until combined but course. Add remaining ingredients and pulse a couple more times (I like my tapenade fairly course). Taste and adjust ingredients as necessary.


  1. while the c.o.s. (aka becci) doesn’t like olives OR anchovies – i do and this looks so yummy and fragrant that i wanted to sniff & lick the computer screen. sadly “smell-o-vision” and “taste-a-vision” are not yet features on your lovely blog! can’t wait to see you in 10 days!!!!

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