Recipes >

Black Olive Tapenade


  • 1 cup pitted black olives, roughly chopped
  • 1 tablespoon capers, chopped
  • 1/2 teaspoon anchovy paste
  • Juice of 1/2 of lemon
  • 1 clove garlic, minced
  • 1 1/2 teaspoons fresh thyme plus additional for garnish
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil plus 1 tablespoon additional for brushing on bread
  • 2 (4 ounce) packages goat cheese, softened
  • 1 baguette (16 inch) cut diagonally in 1/2-inch slices

Prep Time:

15 minutes

Cook Time:

5 minutes



This tapenade makes a superb appetizer. Delightful paired with a glass of white wine.

Why Try? The recipe is quite simple to make. It’s elegant yet almost effortless.

Foodie Byte: The dark and elegant appearance of this dish lends a touch of sophistication to the meal occasion.


  1. Combine olives, capers, anchovy paste, lemon juice, garlic, thyme, oregano, and 1/4 cup olive oil.
  2. Brush one side of bread with olive oil.
  3. In large sauté pan toast oiled side of bread over medium heat.
  4. Spread softened goat cheese on toasted side of bread; top with olive mixture and sprinkle with thyme leaves.

Nutritional Information

Calories 182, Carbohydrates 15g, Cholesterol 9mg, Fat 11g, Fat Calories 98, Fiber 1.0g, Protein 6g, Saturated Fat 4g, Sodium 327mg. Daily Values: Calcium 52.51mg 5%, Phos 76.57mg 8%, Copper 0.21mg 11%, Zinc 0.43mg 3%, Panto 0.21mg 2%, Biotin 0.73mcg 243%, Iodine 1.28mcg 1%, Magnesium 11.0mg 3%, Iron 1.77mg 10%, Vitamin B6 4%, Vitamin C 2%, Vitamin B12 1%, Vitamin D 1%, Vit E-a-Toco 4%, Vitamin A 5%. Percent Daily Values are based on a 2,000 calorie diet.