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from "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins

This dark and lusty sauce speaks to us with all the accents of Provence. It seems barely tamed by civilization and still full of secrets. Do we make too much of it? Try it for yourself and see. Stuff it into sun-ripened tomatoes, hard-cooked eggs, or grilled baby eggplants. Thin it slightly and offer it as a dip for crudités, or toss it with cold pasta. In the heat of summer its flavor seems only logical; in winter it stirs memories of summer warmth.

About 1 1/2 cups

1/2 cup imported black olives (Alfonso or Kalamata), pitted
1/4 cup imported green olives (Sicilian), pitted
4 anchovy fillets
1 garlic clove
2 tablespoons capers, thoroughly drained
2 tablespoons oil-packed tuna, drained
1 tablespoon lemon juice
1 cup fresh basil leaves, rinsed and patted dry, or more to taste
1/4 cup best-quality olive oil
1/4 cup mayonnaise (optional)

Print Print recipe

1. Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in the bowl of a food processor fitted with a steel blade. Process until smooth.
2. With the motor still running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, ideal for raw vegetables, blend in the mayonnaise.
3.Taste, and correct seasoning. Scrape dip into a bowl and cover. Refrigerate until ready to serve. Tapenade will keep, refrigerated, for 1 week.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
Pitted Kalamata Olives - $8.99/lb
Pitted Picholine Olives - $5.99/lb
  Roland Anchovy Fillets in Olive Oil, Jar - $3.99/ea
  Roland Nonpareilles Capers - $2.59/ea
  Season White Tuna in Oil
This product is currently unavailable.
  Lemons - $0.99/ea
  Gotham Greens Local Basil - $3.99/ea
Optional Ingredients
  Hellmann's Real Mayonnaise - $3.99/ea
 15fl oz
You May Already Have
  Garlic - $3.99/lb
  Monini Originale Extra-Virgin Olive Oil - $15.99/ea
 34fl oz
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