Olive Tapenade

This classic from Provence takes its name from the French tapeno, or “caper”. An excellent spread for crackers and bread. Also try for topping on broiled poultry or seafood. This recipe makes about 1 ½ cups.


  • 1½ Tbsp capers rinsed and patted dry
  • 6 ½ oz canned tuna packed in oil undrained
  • 1 anchovy filet, packed in oil
  • ½ cup Nicoise olives, pitted
  • ½ cup dry-cured black French olives with herbs, pitted
  • 1 strip lemon zest, minced
  • 1 tsp fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, chopped
  • 1 Tbsp brandy
  • Fresh parsley for garnish
  • Toasted slices of French bread


  • Food processor
  • Spatula
  • Bowl for serving


  1. Place all ingredients except parsley in food processor and pulse to create a coarsely textured spread.
  2. Spread on slices of bread and garnish with parsley.
Re: Olive Tapenade