Tapenade — Olive Spread Appetizer

by Dorothy Reinhold on November 22, 2011

Print This Post Print This Post Tapenade

The best recipes are passed from hand to hand, from one cook to another. Give me a tried-and-true gem from a good cook’s kitchen, and I’m sure to be happy with it.

This Tapenade is a good example of that.

Many cooks have their own version, but this one was originated by chef Joyce Goldstein, who published it in her book “The Mediterranean Kitchen.”  But I first tasted it at a party thrown byLos Angeles caterer Gisele Perez, who features it on her blog as a spread for her “Cal-Italo Muffelata” sandwiches.

It was the best tapenade I ever had – fragrant, garlicky and bright with a citrus zing. I couldn’t stay away from it!

And so, in turn, I made it recently for a friend’s birthday party, and partygoers couldn’t stay away from it, either. I had e-mails the next day asking for the recipe. So Hope E., here it is!


The appetizers were awesome! I recommend everyone throw herself an appetizer birthday party!

Recipe: Tapenade

Summary: A fragrant, garlicky olive spread with a bright zing from citrus. Perfect with crackers, as a sandwich spread, dolloped onto scrambled eggs or a baked potato!


  • Tapenade1 cup pitted Niçoise or Kalamata olives
  • 2 tablespoons rinsed and chopped capers
  • 1 tablespoon minced garlic
  • 2 teaspoons rinsed and chopped anchovies
  • A few grindings of fresh black pepper
  • 2 tablespoons Cognac or Armagnac (optional but use it if you have it)
  • 1 tablespoon grated orange zest
  • 4-6 tablespoons extra virgin olive oil


  1. Whirl all ingredients in a food processor until the olives are finely ground.
  2. Serve in a bowl with crackers surrounding.
  3. Serves 8. (Just kidding, serves 1.)

Quick notes

From chef Joyce Goldstein, who published it in her book “The Mediterranean Kitchen,” via caterer Gisele Perez.


What do you do with Tapenade:
–Use it as a spread for crackers or baguette slices
–Use as a sandwich spread
–Dollop a bit on a fried egg if you are an adventurous breakfast eater
–Stir a dollop into your ground beef when you are forming hamburger patties
–Dollop on top of a baked potato

Preparation time: 15 minute(s)

Diet tags: Raw

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

Previous post:

Next post: