Olive Tapenade
“Bread doesn’t like the fridge, because it’ll totally dry out in there. Don’t refrigerate!“—Joanne Chang, Flour Bakery + Cafe, Boston Get the recipe Lemon-Caper Tuna Sandwich ». Joseph De Leo

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.

Time: 5 minutes


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


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