Smoky Tapenade 8.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Smoke Signals Jan 16, 2013

Tapenade is versatile: Scoop it on crostini for appetizers, toss it with pasta and spread it on sandwiches.

Here, the addition of smoked olive oil (available at All Things Olive at Union Market and Sapore on Capitol Hill and online at adds a dimension that rounds out the tang. Because there are so many other assertive ingredients, the smokiness blends right in, becoming less its own flavor than a where-have-you-been-all-my-life companion.

Make Ahead: The tapenade can be refrigerated in an airtight container for up to 1 week.

Servings: 8

Yield: Makes about 2 cups

  • 1 cup pitted black olives, such as kalamata or nicoise, or a mix
  • 1 cup pitted green olives, such as Picholine or Sicilian, or a mix
  • 2 tablespoons capers, rinsed or drained as needed
  • 2 anchovy fillets, drained, rinsed and patted dry
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon finely chopped fresh thyme leaves
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh basil
  • Freshly squeezed juice from 1 lemon (2 tablespoons), or more to taste
  • 1/4 cup extra-virgin olive oil (not smoked)
  • 1 to 2 tablespoons smoked olive oil (see headnote)


Combine the black and green olives, capers, anchovies, garlic, crushed red pepper flakes, thyme, parsley, basil and lemon juice in a food processor. Pulse to form a coarse, well-incorporated mixture. Transfer to a serving bowl or container with a tight-fitting lid.

Gradually stir in the extra-virgin olive oil, then 1 tablespoon of the smoked olive oil; mix well and taste. Add some or all of the remaining smoked olive oil (to taste). Serve, or cover and refrigerate.

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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Jeffrey Donald.

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