Olive Tapenade

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Preparation info
  • Makes about

    1¼ cups

    • Difficulty

      Easy

Appears in
Williams Sonoma Pizza

By Williams Sonoma

Published 2024

  • About

Olive tapenade works wonders on hot, crisp pizza dough. Choose what you pair with it selectively—because olives are so salty, it’s best to use milder cheese and other ingredients that aren’t naturally salty themselves. Leftover tapenade is terrific served with crostini and goat cheese.

Ingredients

  • 1 clove garlic, minced
  • 2 oil-packed anchovies, rinsed
  • cups (

Method

In a food processor, combine the garlic and anchovies and pulse to mince. Add the olives, herbs, lemon zest, olive oil, and red pepper flakes, if using. Process until the texture is to your liking, either to a coarse or smooth purée.

Use right away or transfer to an airtight container and refrigerate for up to 2 weeks.