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Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Recipe information
Yield
Makes about 3 cups
Ingredients
10 oil-packed anchovy fillets, finely chopped
1 cup Castelvetrano olives, pitted, crushed
1 cup Cerignola olives, pitted, crushed
1 cup coarsely chopped parsley
1 cup olive oil
1/4 cup coarsely chopped, drained capers
2 tablespoons finely grated lemon zest
1/4 cup fresh lemon juice
Kosher salt, freshly ground pepper
Preparation
Step 1
Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
Do Ahead
Step 2
Tapenade can be made 1 week ahead. Cover and chill.
Recipe notes
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