Triple Olive Tapanade

Triple Olive Tapanade

Geoffrey Zakarian

Serves: 8

Ingredients

  • 2 cups green olives, pitted and chopped
  • 2 cups Kalamata olives, pitted and chopped
  • 1 cup black olives, pitted and chopped
  • 2 Tbsp capers, drained and chopped
  • 2 anchovy filets, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp parsley, fresh chopped
  • 1 Tbsp oregano, fresh chopped
  • 1/2 cup olive oil
  • Salt and Pepper
  • 1 crusty baguette, cut into slices
  • 3 Tbsp olive oil

Preparation

Preheat the oven to 350°F.

Lay bread slices out on a sheet tray and brush with olive oil on both sides.

Toast bread for 3 minutes or until golden brown, then flip slices over and toast for another 2-3 minutes on opposite side.

While bread is toasting, combine all other ingredients into a bowl and toss to combine.

Place olive tapenade into serving bowl and surround with the toasty bread. Cheers!

Cook's Notes

A good knife works great to chop the olives, but if you prefer a smoother, spreadable consistency a food processor could be used as well.

Print Recipe