Sicilian Tapenade

With just a handful of pantry staples, you can create a spread that instantly elevates any antipasto platter. Briny, bold, and unmistakably Mediterranean, this Sicilian Tapenade captures the essence of the island 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.

You will need:

1 cup  green Castelvetrano olives, pitted

1/2 cup Kalamata or black olives, pitted

2 tbsp capers, rinsed

2 anchovies filets

1/3 cup roasted red peppers, chopped

2 small garlic cloves, chopped

2 tbsp fresh parsley, chopped

1 tsp  Sicilian oregano (regular oregano will also work)

Zest of 1/2 lemon

2 tbsp fresh lemon juice

1/4 tsp  crushed red pepper flakes (optional)

1/4 cup extra-virgin olive oil, plus more as needed

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.