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Black Olive Tapenade

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“Every time I've made this super easy tapenade, I've had dozens of requests for the recipe. It's so delicious that I'm always tempted to eat it all myself! Finally I decided I'd post it a 'Zaar and point folks here. Maybe I'll save a tree in the process? (Note: This is a snap to make. The 6 hours of passive cooking time reflects how long it needs to chill before serving.)”
READY IN:
6hrs 10mins
YIELD:
4-8 Happy Snackers
UNITS:
US

Ingredients Nutrition

Directions

  1. NOTE: Use canned, pitted small black olives and measure before chopping.
  2. Chop olives and garlic together in a food processor.
  3. Add anchovies, tuna, capers, 1/4 cup olive oil, Dijon mustard and hot sauce. Process until smooth.
  4. Scrape mixture into bowl.
  5. Pour 2 tsp.of olive oil on top. DO NOT STIR!
  6. Cover tightly and chill 6 or more hours. This is very important to allow the flavors to blend and mellow.
  7. Stir well before serving with crusty bread, crackers or "dipping" vegetables.
  8. Note: Will keep, refrigerated, for up to 2 weeks in a tightly sealed container.

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