The tapenade is delicious with some bread for an aperitif.


  • 2 small garlic cloves
  • Kosher salt
  • 1⁄2 cup niçoise olives, pitted
  • 1⁄2 cup oil-cured Mediterranean olives, pitted
  • 2 tsp. capers, rinsed, optional
  • 1 tbsp. lemon juice
  • 1⁄2 tsp. lemon zest, grated
  • 1⁄2 tsp. chopped thyme or winter savory
  • 2 anchovy fillets, well rinsed and chopped
  • 1⁄2 cup extra-virgin olive oil, plus more
  • Freshly ground black pepper
  • Cayenne pepper


  1. Mince the garlic, then sprinkle with a pinch of salt and press and smash into a smooth paste with the side of a knife.
  2. Put the garlic paste, olives, capers, lemon juice and zest, the thyme, and anchovies in a food processor and grind to a rough paste. (Alternatively, use a large chef's knife to chop the ingredients. For a smoother texture, purée for a while longer in the food processor).
  3. Transfer to a small bowl and stir in olive oil, salt, pepper, and cayenne to taste.
  4. Thin with more olive oil if desired.

Recipe from