Recipe

Olive Tapenade

15 min • 6 to 8 servings •

John S

Toasted bread slices topped with a savory mushroom tapenade and garnished with parsley, served on a white plate with a bowl of tapenade in the background.

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.

Ready

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

Set

Food processor

Spatula

Bowl for serving

Go!

Place all ingredients except parsley in food processor and pulse to create a coarsely textured spread.

Spread on slices of bread and garnish with parsley.

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