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Tapenade — Olive Spread Appetizer

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!


  • Tapenade [1]1 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. [2]


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)