Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Recipe information
Yield
Makes about 3 cups
Ingredients
10
oil-packed anchovy fillets, finely chopped
1
cup Castelvetrano olives, pitted, crushed
1
cup Cerignola olives, pitted, crushed
1
cup coarsely chopped parsley
1
cup olive oil
¼
cup coarsely chopped, drained capers
2
tablespoons finely grated lemon zest
¼
cup fresh lemon juice
Kosher salt, freshly ground pepper
Need to make a substitution?
Preparation
Step 1
Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
Step 2
Do Ahead: Tapenade can be made 1 week ahead. Cover and chill.
Nutrition Per Serving
Per 1 cup: Calories (kcal) 810 Fat (g) 87 Saturated Fat (g) 12 Cholesterol (mg) 10 Carbohydrates (g) 7 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 6 Sodium (mg) 2120