With just a handful of pantry staples, you can learn how to make a spread that instantly elevates any antipasto platter. Briny, bold, and unmistakably Mediterranean, this Sicilian tapenade captures the essence of Sicily in one vibrant bite. It’s the kind of simple, sun-soaked recipe that transforms a cracker, crostini, or grilled fish into something unforgettable. Make it once, and you’ll start finding excuses to serve it again and again.
Sicilian Tapenade
Ingredients
1 cup 1 green Castelvetrano olives, pitted
1/2 cup 1/2 Kalamata or black olives, pitted
2 tbsp 2 capers, rinsed
2 2 anchovy fillets
1/3 cup 1/3 roasted red peppers, chopped
2 2 small garlic cloves, chopped
2 tbsp 2 fresh parsley, chopped
1 tsp 1 Sicilian oregano (regular oregano will also work)
Zest Zest of 1/2 lemon
2 tbsp 2 fresh lemon juice
1/2 tsp 1/2 crushed red pepper flakes (optional)
1/4 cup 1/4 extra-virgin olive oil, plus more as needed
Directions
- In a food processor, combine the olives, capers, anchovies, roasted red pepper, garlic, parsley,
oregano, lemon zest, lemon juice, and red pepper flakes. - Pulse several times until the mixture is finely chopped but still textured.
- With the motor running, drizzle in the olive oil until the tapenade comes together into a thick, spreadable paste.
- Taste and adjust, add more lemon juice for brightness or olive oil for a silkier texture.
- Spoon into a jar and drizzle the top with a bit more olive oil. Keeps in the fridge for up to one week.
- Serve with good hearty crackers, crostini, or over grilled fish.
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