Recipe Date: September 27, 2020
Difficulty: Easy
Measurements: Imperial (US)

Yield: 1¼ cups


  • 1 cup pitted Nicoise olives or pitted Kalamatas, packed
  • 2 small garlic cloves
  • 2 teaspoons lemon juice
  • 1 shallot, coarsely chopped
  • 2 tablespoons capers
  • ½ teaspoon lemon peel, minced
  • 3 anchovy filets (optional)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons chopped Italian parsley
  • Kosher salt
  • Freshly ground black pepper


Place all the ingredients except the olive oil and the parsley in a food processor. Chop coarsely by pulsing the machine. Drizzle in the olive oil and pulse a few more times. Season with salt and pepper. If you are sensitive to salt you may not want to add more. Fold in the parsley by hand. The tapenade is best when made a day in advance so flavors have time to marry.