Apr 07, 2011

Recipe: Olive Tapenade

olive tapenade and focaccia

Olive Tapenade
Makes 4 cups

Our twist on traditional tapenade uses mayonnaise to soften its flavor. When we serve breads, crackers, and vegetables in our test kitchen, we always include a small bowl of this tapenade as an accompaniment. If there happens to be a bit left the next day, the remainder makes a great savory spread for grilled sandwiches.


  • 2 cups kalamata olives, pitted
  • 1 Tbsp. anchovy filets, minced
  • 1 Tbsp. capers
  • 1 Tbsp. minced garlic
  • 1 Tbsp. extra virgin olive oil
  • 2 cups Best Foods mayonnaise
  • Searing Seasonings to taste


  1. Pulse the olives, anchovies, capers, and garlic together in the food processor until they form a coarse relish.
  2. Fold in the mayonnaise and the oil. Add Searing Seasonings as needed.

Serve in a small bowl next to warm Focaccia bread.

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