If you are looking for an easy appetizer recipe, this is it! Black olives blended with just enough anchovy to make a delicious tapenade. It’s delicious and not fishy at all. I like to think of it as an alternative to caviar. Serve it mounded on top of toasted bread slices, or in a dish along along with warm French bread. It only takes minutes to prepare. What I love about this black olive tapenade is how mild it is. I can eat it all day, unlike many tapenades that are super salty and olive-y.
I originally had this tapenade when I lived in Salem, Massachusetts. There is a cozy little Italian restaurant there and they serve this black olive tapenade with crusty bread. Every time I went, we would practically lick the dish clean, the tapenade was so good. I finally asked them what was it it and they told me it contained anchovies! I had no idea. I think another reason I like it so much is because it is made with canned black olives. They are very mild, making this a tapenade that isn’t overpowering. The addition of a small garlic clove and lots of good extra virgin olive oil round out the flavors perfectly.
This will be the last recipe I’ll be squeezing in before Thanksgiving. We will be busy visiting family for the rest of the week. I wish everyone a wonderful holiday with their friends and family!
- 1 small garlic clove
- 1 can black olives (regular olives, pitted)
- 1-2 anchovies (to taste)
- 2 tablespoons extra virgin olive oil
- freshly ground pepper
- squeeze lemon juice (optional)
Add the garlic clove to a food processor and pulse until it is finely chopped. Add olives, anchovy, and the olive oil. Pulse until combined. Add the pepper and lemon juice (if using) oil and process until smooth, but not a paste.