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Ingredients for 8 servings:


½ pound large Greek olives, pitted

4 anchovy filets

3 tablespoons capers

1 large clove garlic, pounded into a paste with a pinch of salt

Small amount cayenne pepper

¼ teaspoon dried herbs de Provence

4 tablespoons olive oil

1 baguette, sliced




Combine the pitted olives, anchovies, capers, crushed garlic, pepper and dried herbs in the work bowl of a food processor.  Blend into a coarse puree.  Add the olive oil and combine with a few rapid pulses.  Scrape into a storage jar and reserve.


Lay the bread slices on a baking sheet and toast lightly in a 325 degree oven.  Allow the pieces to cool, spread with tapenade and pass with cocktails.