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French Olive Spread (Tapenade)
Ingredients
At A Glance
Course/Dish
Main Ingredient
Difficulty
Amount:
1 1/2 cups
  • 1/2 lb. pitted black Mediterranean-style olives
  • 4 tsp. capers, drained
  • 4 anchovy fillets
  • 1 garlic clove, finely minced
  • 1/4 tsp. dried thyme
  • 1/4 cup olive oil
Instructions
French Olive Spread (Tapenade)

Coarsely chop all ingredients together in a food processor; serve with fougasse or any flatbread you like. Stores well in the fridge for up to 1 week.

Recipe from Artisan Pizza and Flatbread in Five Minutes a Day (Thomas Dunne Books / St. Martin's Press, 2011), courtesy of Jeff Hertzberg and Zoë Francois.