Recipes   /   Olive Tapenade

Olive Tapenade

Jul 30, 2013 by Gabriele Corcos


Unsalted Tuscan bread is unsalted because in Tuscany we love food that has a lot of flavor and the tapenade is the perfect example of a condiment that has a true kick to it. This is something my mom always made for Summer parties. She used to cure barrels of  her own olives and I was in charge of pitting, peeling and chopping piles of them for the tapenade. Earthy, pungent, salty and delicious, this is the perfect Summer appetizer.

Serves:4- 6 / Prep Time: 10 minutes


  • 2 anchovy fillet, mashed
  • 1 garlic clove, smashed
  • 1/2 cup extra-virgin olive oil
  • 1 cup black nostraline olives, pitted and roughly chopped
  • 1 cup green Sicilian olives, pitted and roughly chopped
  • 1 tablespoon lemon juice
  • 2 tablespoon chopped parsley
  • 1/2 tablespoons capers, rinsed and chopped
  • Toasted bread and garlic, to serve
  • Sliced heirloom tomatoes, to serve, optional

1Mash the anchovies with garlic in a mortar and pestle. Mix in the olive oil, lemon juice, parsley, and capers.

2If desired, serve tapenade on toasted bread rubbed with raw garlic, a drizzle of olive oil, and a slice of beautiful heirloom tomato.

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