' Al Lago Wines - Olive Tapenade

Olive Tapenade

Recipe by Simone Lagomarsino

At a Glance

Prep Time: 10 minutes
Serves: 12+ Servings


A blender is very useful for this recipe.


3 cups of mixed Olives, whole and pitted, including ½ cup of Kalamata Olives and ½ cup of Castelvetrano Olives

 2 Garlic Cloves, very finely chopped

2 tablespoons of Capers

1 tablespoon Sun-dried Tomatoes, finely chopped

3 Basil Leaves, finely chopped

1 tablespoon of Lemon Juice

2 tablespoons of Extra-Virgin Olive Oil

1 teaspoon of Anchovy Paste

Salt and pepper to taste


Place all ingredients in a blender and blend until everything is finely chopped and blended.

Serve with crackers, put on a pizza or serve with bruschetta.


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