Jim Clark 0

"Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles."

Ingredients 10 m {{adjustedServings}} servings 209 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
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  1. 63 Ratings


The key to this recipe is rinsing the kalamatas and the anchovies really well. To the person who said it doesn't look pretty: I suggest that you present it with a thin layer of bread crumbs sprinkled over the top of it. Or, use cookie-cutters (stars, hearts, lighthouses, whatever) to cut shapes out of mozzarella or provelone slices to place on top of it. More generally, I think this is better suited to being offered as a canape (read: served already spread on the slices of bread). I agree that the general public might not choose to test a bowl of black mushy stuff. Plus, a little goes a long way; someone unfamiliar with tapenade might try a huge heaping tablespoon on a tiny piece of bread and be overwhelmed.


Enjoyed this very much, have made several times with a little change, I use 1-1/2 cups Kalamata Olives, 1-1/2 cups canned black olives (cuts the saltiness), about 1 tbsp of lemon juice and 1 tsp of lemon zest, good dash of black pepper and follow the rest of the ingredients, coarse chop in food processor, slowly adding the Olive Oil till the right consistency, and serve on French bread or crackers. Keeps well. Stir & allow to approach room temp before serving.


This was VERY yummy and EASY to make. I took the suggestion of another reviewer and did it in a processor. It is great as a spread on a sandwich or on a cracker. Don't let the anchovies sway you to not make.....you can't even taste them. This will become a staple, Thanks, Jim!