• 7 oz stoned nicoise olives*
  • 2 anchovy fillets OR 1 oz pine nuts
  • 2-3 tbsp. capers
  • 2 cloves garlic
  • 1/2 cup virgin olive oil
  • freshly ground pepper
  • lemon juice, thyme or basil


Put olives, anchovies/nuts, capers and garlic in mortar, processor or blender and pound or process, but the paste should not be too finely ground. Put in a bowl and whisk the oil into the paste, little by little. Add lemon juice and herbs if wished and season to taste. Keeps for a few days in the fridge (keep covered).

* or kalamata olives but I use nicoise, as tapenade comes from Provence and Northern Italy

Print this recipe

Submitted 6/13/05.
Source: My files
Submitted By: Nanna Rvgnvaldardsttir