Olive Tapenade



olive tepenade

I created this tasty Olive Tapenade recipe several years ago for my brother Joey. It’s has become my “go to” quick and easy recipe for unexpected company. Serve with your favorite wine, toasted bread rounds or assorted crackers. Olive Tapenade is a perfect addition to any Crudité platter throughout the year!  

Olive Tapenade


11/2 cup black Kalamata olives; pitted

6-8 Oven-Dried tomatoes (For Oven-Dried Tomatoes Recipe see pg # 62 in my cookbook “Gifts of Gold In A Sicilian Kitchen with Sista Felicia; Harvest”)

3 cloves garlic

1 teaspoon Anchovy Paste

1/4 cup fresh flat leaf parsley

1/4 cup fresh basil leaves

1/4 cup Pecorino Romano Cheese

1/4 cup olive oil

1 teaspoon kosher salt

1/4 teaspoon red crushed pepper flakes

11/2 tablespoon lemon zest


1 Combine all ingredients in bowl of food processor fitted with metal blade; process one minute

2 transfer to serving bowl; serve immediately,or transfer to airtight container; refrigerate until ready to use; will keep 3 days refrigerated

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