Skip to main content
Epicurious

Tapenade

Ingredients

3/4 cup pitted Niçoise olives
1 small clove garlic
1 salt-packed anchovy, rinsed, bones removed
2 teaspoons salt-packed capers, rinsed, drained, and coarsely chopped
1 tablespoon chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
1/2 lemon, for juicing

Preparation

  1. Step 1

    Chop two-thirds of the olives coarsely, and chop the remaining third finely.

    Step 2

    Using a mortar and pestle, pound the garlic, anchovy, and half the capers to a paste. Stir in the olives, remaining capers, parsley, and olive oil. Season with a squeeze of lemon, to taste.

Sunday Suppers at Lucques [by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles. ](http://astore.amazon.com/epistore-20/detail/1400042151)
TagsOliveAnchovyFishSeafoodParsleyHerbs & SpicesLemonCitrusFruitGarlicRoot VegetableVegetableStarterDinnerVeganVegetarianNut FreeDairy FreeGluten FreeEasyNo-CookCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.