Olive Tapenade

Unsalted Tuscan bread is unsalted because in Tuscany we love food that has a lot of flavor and the tapenade is the perfect example of a condiment that has a true kick to it. This is something my mom always made for Summer parties. She used to cure barrels of  her own olives and I was in charge of pitting, peeling and chopping piles of them for the tapenade. Earthy, pungent, salty and delicious, this is the perfect Summer appetizer.


Prep Time: 10 mins/ Serves: 4-6

2 anchovy fillet, mashed
1 garlic clove, smashed
1/2 cup extra-virgin olive oil
1 cup black nostraline olives, pitted and roughly chopped
1 cup green Sicilian olives, pitted and roughly chopped
1 tablespoon lemon juice
2 tablespoon chopped parsley
1/2 tablespoons capers, rinsed and chopped
Toasted bread and garlic, to serve
Sliced heirloom tomatoes, to serve, optional

Mash the anchovies with garlic in a mortar and pestle. Mix in the olive oil, lemon juice, parsley, and capers.


If desired, serve tapenade on toasted bread rubbed with raw garlic, a drizzle of olive oil, and a slice of beautiful heirloom tomato.