Olive tapenade (fish)

This is one of my dh’s all time favorite relish or appetizer salad. It’s colorful (black, green, and red) and can serve as your fish in your appetizer course. I like to scoop with a mini scoop onto a lettuce leaf “cup” if plating individually, or simply with a spring of parsley for garnish.

  • 2 – 6 oz cans of black olives, finely chopped
  • 1 jar (about 6 oz) of green olives with pimentos, finely chopped
  • 2T minced garlic
  • 1/4 C fresh minced parsley (or 1.5 T dried)
  • 3/4 t dried oregano
  • 2 T anchovy paste, or 1 small can anchovy fillets mashed well

Combine all ingredients and marinate overnight or longer. Serve chilled with toasted bread rounds, sliced baguettes, or challah.


2 responses to this post.

  1. […] About me « Olive tapenade (fish) […]


  2. […] Challah, salads (roasted eggplant, hummus, zhug, olive relish, pepper salad), moroccan cigars, pumpkin spice […]


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