Olive tapenade (with 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.


About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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