Olive Tapenade

  • Cook

    5 minutes


This katamala olive spread adds briny unctuousness to Joanne Chang's Lemon-Caper Tuna Sandwich; yet it has enough personality to stand on its own or to accompany a cheese board at your next soirée.


  • 1 cup pitted kalamata olives
  • 2 tbsp. olive oil
  • 1 12 tbsp. minced basil
  • 1 tbsp. fresh lemon juice
  • 1 tsp. capers
  • 1 clove garlic
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Combine olives, oil, basil, lemon juice, capers, garlic, salt, and pepper in the bowl of a food processor; blend until roughly chopped.

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