• Serves

    makes 1 Cup

Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.


  • 34 cup pitted dry-cured black olives
  • 14 cup salt-packed capers, soaked and drained
  • 3 tbsp. sliced almonds
  • 5 oil-packed anchovy filets, drained
  • 2 cloves garlic, roughly chopped
  • 8 tbsp. extra-virgin olive oil
  • 1 tbsp. fresh orange or lemon juice


Step 1

Combine the olives, capers, almonds, anchovies, garlic, and 2 tbsp. oil in the bowl of a food processor and pulse until the ingredients are finely chopped. Transfer olive mixture to a small bowl and add the remaining oil and orange juice in a thin stream while whisking vigorously.

Step 2

Cover with plastic wrap and refrigerate overnight to let the flavors meld. The tapenade will keep, refrigerated and covered, for up to 4 days.

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