Black Olive Spread (Tapénade) - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

Full of the sun-ripened Mediterranean flavors of Provence, tapénade comes from the Provençal word tapéna or capers, one of the briny-flavored ingredients used to make this spread. Tapénade is usually spread on toasted slices of country bread. You also can place spoonfuls of the spread on small, unpeeled new potatoes boiled in salted water and then cut in half.

A bowl of black olive tapenade and a piece of bread with the spread.
Credit: ©

Preparation time: 10 minutes

Yield: Approximately 1-1⁄4 cups

6 anchovies

2 cups pitted kalamata olives, drained

1 tablespoon capers, drained

1 teaspoon Dijon mustard

1 clove garlic, crushed

6 tablespoons olive oil

Salt and pepper to taste

  1. Place the anchovies, olives, capers, Dijon mustard, and garlic in a food processor. Process to a thick puree.

  2. With the processor running, add the olive oil through the feed tube until just incorporated.

  3. Season with salt and pepper.