Southern.Crockpot's picture

Jan. 04, 2012


Black olives 6 Ounce , stoned (175 Gram)
Anchovy fillets 2
Garlic cloves 1 Small , skinned and crushed
Canned tuna in oil 3 1/2 Ounce (99 Gram)
Lemon juice 15 Milliliter (1 Tablespoon)
Chopped fresh basil/2 teaspoon dried basil 30 Milliliter (2 Tablespoon)
Chopped fresh parsley 15 Milliliter (1 Tablespoon)
Olive oil 30 Milliliter (2 Tablespoon)
Salt To Taste
Pepper To Taste



1) In a blender or food processor place together olive, anchovy, garlic, tuna with oil, lemon juice, herbs, olive and oil and seasoning.

2) Process the anchovy mixture until smooth and adjust seasoning.

3) Place the tapenade into a small bowl or 2 ramekins, cover with plastic film.

4) Put the bowl or ramekin in the refrigerator for at least 30 minutes.


5) Serve with slices of toasted bread or as desired.


Tapenade will keep in the refrigerator for up to 1 week.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 772Calories from Fat 570

 % Daily Value*

Total Fat 67 g103.1%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 2489 mg103.71%

Total Carbohydrates 15 g5%

Dietary Fiber 1 g4%


Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet