Olive Tapenade

Adapted from Cooks Illustrated.


  • 4 anchovy fillets
  • 1 T capers
  • 1 small clove garlic, minced
  • 3 T extra virgin olive oil
  • 3/4 c black olives
  • 3/4 c green olives
  • 1 T lemon juice
  • 2 T fresh basil, minced
  • 1 t fresh rosemary, minced


  1. Pulse anchovy, capers, garlic, and oil in a food processor until well blended, about 30-60 seconds.
  2. Add olives and pulse another 30-60 seconds, until mixture has some small chunks, but is mostly a paste.
  3. Add basil, rosemary, and lemon, and pulse another 15 seconds until combined.

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