Rachel’s Tapenade

Rachel’s Tapenade


¾ Pounds Pitted Black Olives, Such as Kalamata or Mixture
2 Tablespoons Capers, Drained and Rinsed
2 Cloves Garlic, Minced
1 Anchovy Fillet (Optional)
1 Teaspoon Dijon Mustard
5 Sprigs Fresh Thyme Leaves, Finely Chopped
3 Tablespoons Chopped Parsley
¼ Teaspoon Crushed Red Pepper
2 Tablespoons Midtown Olive Oil Sicilian Lemon White Balsamic
½ Cup Midtown Olive Oil Tuscan Herb Olive Oil


Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip along with crusty bread and goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.

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