• Serves

    makes 1/2 Cups

We love this tapanade spread on toast.


  • 1 clove garlic
  • 1 anchovy filet
  • 1 tsp. chopped, rinsed, salt-packed capers
  • 12 cup chopped, pitted niçoise olives
  • 1 Tbsp. chopped parsley
  • 14 cup extra-virgin olive oil
  • Juice from 1/4 of a lemon


Step 1

Crush garlic and anchovy filet with a mortar and pestle, then mix in capers, olives, and parsley. Stir in olive oil, add lemon juice, and combine well with a fork.

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