Tapenade Dip

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| Servings: Makes 1 ½ cups


  • ½ cup imported black kalamata olive, pitted, can use Alfonso
  • ¼ cup imported green Sicilian olives, pitted
  • 4 anchovy fillets
  • 1 garlic clove
  • 2 tablespoons capers, drained
  • 1 tablespoon lemon juice
  • 1 cup fresh basil leaf, rinsed and patted dry
  • ¼ cup extra virgin olive oil
  • ¼ cup mayonnaise (optional)


  1. Combine black and green olives and the capers and chop in small pieces using a chef’s knife. Leave ¼ aside and add the remainder to the food processor along with the anchovy fillets, garlic, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
  2. With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
  3. Taste, and correct seasoning. Scape the dip into a bowl along with the remaining ¼ of olives and capers that have been chopped. Mix until incorporated. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.