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Olive Tapenade

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Hands-on time 15 mins
Total time 15 mins

Makes 6 servings

You're 15 minutes and a handful of fresh ingredients away from a classic tapenade.


  • 3/4 cup pitted kalamata olives
  • 3/4 cup pitted black olives
  • 1/2 cup pitted Castelvetrano olives
  • 2 tablespoons capers
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons anchovy paste
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove
  • 3 tablespoons chopped fresh parsley

How to Make It

  1. Place olives and capers in the bowl of a food processor; pulse 3 to 4 times or until finely chopped. Transfer mixture to a medium bowl.

  2. Add olive oil and next 5 ingredients to food processor; process until smooth, stopping to scrape down sides as needed. Add oil mixture and parsley to olive mixture; stir well to combine.