Tomato Tapenade

READY IN: 1hr 30mins
Recipe by Mary Leverington

This is a very intense appetizer. I've also served it on hot pasta. Outstanding! The recipe comes from "Great Good Food" by Julee Rosso.

Top Review by Cheftine

This tapenade IS intense and delicious! Wonderful with goat cheese too. It was tasty the day I made it but even better the next day.

Ingredients Nutrition


  1. Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
  2. With the machine running, add the oil from the anchovies first.
  3. If you want a looser consistency, add some oil from the jar of tomatoes.
  4. Place in a small bowl and cover.
  5. Refrigerate for at least 1 hour.
  6. To serve, bring the tapenade to room temperature and sprinkle with the parsley.
  7. Serve on toasted French bread.

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