Caper and Olive Paste

Caper and Olive Paste

  • Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: About 2-3/4 cups

This caper and olive spread is known as Tapenade, but when made without capers it is called olivade. Either way, it’s delicious smothered on crackers or fresh bread.


  • 2 cups oil cured black olives, pitted
  • 3 anchovies, rinsed and patted dry
  • 3 tablespoons drained capers
  • 3 tablespoon olive oil
  • 2 tablespoon brandy
  • 2 cloves garlic, coarsely chopped
  • 2 teaspoons fresh thyme
  • Salt and freshly ground pepper to taste


  1. Using a food processor, mix together all off the ingredients until the mixture is relatively smooth, but still has some texture.
  2. Transfer to a small bowl and serve.


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