Olive Tapenade


  • 20 Kalamata olives, coarsely chopped
  • 1 Tbsp chopped capers
  • 1 tsp fresh lemon juice
  • 2 tsp The Olive Grove’s Mission or Organic Phoenician extra virgin olive oil
  • 1/2 tsp anchovy paste (optional)
  • Fresh cracked black pepper


Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste and pepper.  Mix well.  Refrigerate and use within two weeks.  Makes 1 cup.