Mixed Olive Tapenade

Start off a home-cooked meal with Executive chef's Laura Frankel mouth-watering appetizer.

February 16, 2011 13:04
1 minute read.

Dinner 311. (photo credit: Courtesy)

Mixed Olive Tapenade
(Serve the tapenade with crostini)

-½ cup kalamata olives-pitted
-½ cup cracked green olives-pitted
-Juice and zest of 1 lemon
-2 cloves of garlic-peeled
-Pinch of crushed red chili flakes
-2 anchovy filets
-Extra virgin olive oil
-1/ 4 cup fresh flat leaf parsley-chopped

Be the first to know - Join our Facebook page.


1. Cut a baguette into ½ inch thick slices. Rub them with olive oil and toast them in a 350 degree F oven until they are lightly browned and crispy.

2. Rub the crostini with a peeled garlic clove while they are still warm and then dollop the tapenade on the toasts.

3. Place the olives, lemon juice, zest, garlic, chili flakes (if using) and anchovy filets in a food processor. Pulse the mixture until it resembles a chunky paste. Add additional olive oil if necessary.

4. Remove mixture and place in a small bowl. Stir parsley. Adjust seasoning. Tapenade can be stored in the refrigerator covered for up to 3 weeks.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it