Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Olive You!
Print
Tapenade
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 anchovy fillets, mashed
  • 1 clove garlic, smashed
  • 1 cup black nostraline olives, pitted and roughly chopped
  • 1 cup green Sicilian olives, pitted and roughly chopped 
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 tablespoon capers, rinsed and chopped 
  • Toasted bread and garlic, to serve 
  • Sliced heirloom tomatoes, to serve, optional

Directions

Mash the anchovies with the garlic in a mortar and pestle. Mix in the olives, olive oil, parsley, lemon juice and capers. 

If desired, serve the tapenade on toasted bread rubbed with raw garlic, a drizzle of olive oil and a slice of beautiful heirloom tomato.

Cook's Note

Nostraline olives are a type of black olive from the Tuscany region of Italy. Any high-quality brined black olive, such as nicoise or kalamata, can be used in their place.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Roasted Butternut Squash Soup with Chili Ginger

Recipe courtesy of Lorraine Pascale

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Maple Pecan Baked Brie

Recipe courtesy of Nealey Dozier

Bruschetta with Sauteed Mushrooms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Turkey Meatloaf

Recipe courtesy of Tiffani Thiessen

Potato Croquette

Recipe courtesy of David Rocco

Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing

Recipe courtesy of Kelsey Nixon

Spiced Pepitas

Recipe courtesy of William Granger

Vegetarian "Southern-style" Collard Greens

Recipe courtesy of Sunny Anderson

Trending Videos

So Much Pretty Food Here