Two-Olive Tapenade

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READY IN: 40mins
Recipe by hectorthebat

Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini

Ingredients Nutrition


  1. Using a sharp chef's knife, chop the olives, garlic, anchovies, and capers, setting each ingredient aside separately. In a small bowl, combine the black olives with half the garlic, anchovies, and capers. Add 1 teaspoon of the tomato paste and 1 tablespoon of the olive oil, and mix with a fork to combine. Repeat with the remaining ingredients in a second bowl. Cover and refrigerate for 30 minutes or up to a week. Spread on toasted slices of baguette or crackers.

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