Filed Under: roast, saucesmarinadesrubs, spanishportuguese, Under 20 Mins, Vegetables

Tomato Olive Tapenade

Pair tapenade with Feta-Stuffed Lamb Meatballs for a fresh and incredibly tasty appetizer.

April 8th, 2012

Recipe courtesy of The Cocktail Chef by Dinah Koo & Janice Poon. For more information about The Cocktail Chef, contact Dinah Koo at

Prep Time
10 minutes
Cook Time
45 minutes
  • 20 plum tomatoes
  • 4 cloves garlic, peeled
  • 12 anchovy fillets
  • 2 tablespoons capers, roughly chopped
  • 1½ cups black kalamata olives, pitted and roughly chopped
  • Juice of 2 lemons
  • 2 teaspoons smooth dijon mustard
  • ½ cup olive oil
  • 1 teaspoon chopped fresh thyme
  1. Preheat the oven to 375°F. Place tomatoes and garlic in a roasting pan and roast until soft and fragrant, about 45 minutes. Allow to cool slightly.

  2. Peel and seed tomatoes over a large bowl, reserving any juice. Discard peel and seeds. Roughly chop tomatoes and place them in the bowl of a food processor or blender. Add reserved tomato juice, garlic, anchovies, capers, olives, lemon juice, Dijon mustard, oil and thyme. Pulse until ingredients are smooth and well combined.

Tomato Olive Tapenade

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