Connect with H&H

Olive Tapenade Recipe

Olive Tapenade Recipe - House & Home

Use as an alternative to bruschetta.

6 servings

2 anchovy fillets
1 garlic clove, smashed
1 cup black Nostraline olives, pitted and roughly chopped
1 cup green Sicilian olives, pitted and roughly chopped
1/2 cup extra virgin olive oil, plus more for serving
1 tbsp fresh lemon juice
2 tbsp chopped fresh Italian parsley
1/2 tbsp capers, rinsed and chopped
Toasted country bread slices, rubbed with raw garlic, for serving
1 heirloom tomato, sliced, for serving


Step 1: Mash the anchovies with the garlic in a mortar and pestle, then mix well with the chopped olives.

Step 2: Combine with the 1⁄2 cup olive oil, the lemon juice, parsley and capers.

Step 3: Spread the tapenade on the garlic-rubbed toasts. Drizzle with olive oil and top with a slice of beautiful heirloom tomato.

See more recipes from Extra Virgin.

Reprinted with permission from Extra Virgin (2014, Random House Canada).

Comment Guidelines

We welcome your feedback on H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.