Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Olive Tapenade Recipe
    Lost? Site Map

    Olive Tapenade

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    R. Warren Meddoff's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4



    Units: US | Metric


    1. 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. 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.

    Browse Our Top Spreads Recipes

    Ratings & Reviews:

    • on July 08, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2010


      This was very tasty stuff, and a new kind of recipe for me. I made it pretty much exactly as written, even down to the Lindsay brand olives. This was also the first time I'd ever made a recipe using achovies. I even bought a new mortar and pestle made of marble for this, since my wooden one is not supposed to be good for wet ingredients. The results aren't terribly attractive, but they taste great (I had it on water crackers).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Olive Tapenade

    Serving Size: 1 (88 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.7
    Calories from Fat 407
    Total Fat 45.2 g
    Saturated Fat 6.2 g
    Cholesterol 1.7 mg
    Sodium 387.3 mg
    Total Carbohydrate 3.9 g
    Dietary Fiber 1.4 g
    Sugars 0.0 g
    Protein 1.1 g

    The following items or measurements are not included:

    pecorino romano cheese

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites