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Olive Tapenade


  • 1 cup oil-cured black olives

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 2 cloves garlic, cracked from skins

  • 6 anchovy fillets

  • 3 ounces sundried tomatoes

  • 1/2 teaspoon allspice

  • Black pepper, to taste


Pit the olives by placing the flat of a knife on top of each olive and whacking the blade flat with the heel of your hand.

Place the olives in a food processor bowl.

Warm a small skillet over medium heat. Add the EVOO and garlic to the hot pan. When the garlic "speaks" by sizzling in the EVOO, add the anchovies and sauté until they melt into the EVOO. Remove from the heat and set aside to cool.

Simmer the sundried tomatoes in water until tender, about 5 minutes. Drain and coarsely chop. 

Add the tomatoes to the olives and pour in the anchovy oil. Season with a little allspice and black pepper and pulse grind into a paste.