Homemade Olive Tapenade from sixwise.com


  • 20 pitted Kalamata olives, coarsely chopped
  • 1 tablespoon rinsed, drained, and chopped capers
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon anchovy paste (optional)
  • Fresh cracked black pepper


  1. Mix all ingredients well. Refrigerate and use within two weeks.
  2. Use as a spread for sandwiches like panini and muffaletta, serve with crackers or use as a condiment.

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