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Homemade Olive Tapenade Recipe

User Rating 3.5 Star Rating (5 Reviews)


Olive tapenade
Alexandra Grablewski/Photodisc/Getty Images
Tapenade is a rich olive spread popular in the Mediterranean. It's quite easy to make at home with just a few simple ingredients. Tapenade is a must for New Orleans Muffaletta sandwiches.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 cup


  • 20 pitted Kalamata olives, coarsely chopped
  • 1 Tablespoon rinsed, drained, and chopped capers
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon anchovy paste (optional)
  • Fresh cracked black pepper


Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.

Use as a spread for sandwiches like panini and muffaletta or as a condiment.

Yield: about 1 cup
Homemade Olive Tapenade Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
A traditional recipe & gives leeway for variations, Member glib_trotter

This is a great reference recipe for traditional ""pasta de aceitunas"", and offers the adventurous a substantial leeway to create variations. I like to smoke-roast 1/2 inch thick slices of eggplant. After approximately 20 minute on a bbq grill with added smoke from pre-wetted apple or mesquite chips, I cool it and dice the slices into half inch cubes to toss in olive mix. Fantastico on crusty baguette slices or organic tortilla chips. I have also used this recipe to which I add a little olive oil and balsamic vinegar and use the blend as a salad dressing for a chopped Italian salad. It can be a base layer in bruschetta before adding a tomato topping or just a slice of anchovy. Let your creativity run with his one.

37 out of 42 people found this helpful.

See all 5 reviews

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