Olive Tapenade

READY IN: 5mins
Recipe by R. Warren Meddoff

This is my rendition of the "caviar of Provence" I recommends that you "muddle" the garlic cloves rather than chop them in the food processor. This is best done with a mortar and pestle. This procedure releases the wonderful garlic flavor.

Top Review by tracytrebilcox

Very salty, but it was wonderful in the muffaletta panini I made. I think I just need to get some pita chips to help cut down on the saltiness of it.

Ingredients Nutrition


  1. Drain the olives well. In a food processor fitted with the metal blade, process the olives until finely chopped. Place the garlic and anchovies in a mortar and pound into a paste with the pestle.
  2. In a mixing bowl, whisk together the garlic/anchovies, cheese and olive oil well. Stir in the olives. Refrigerate several hours before serving. Since the oil has a habit of rising to the top, stir the mixture well before serving.

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