Black Olive Tapenade With Garlic, Capers, and Anchovies Recipe

Serious Eats
Serves: 4 Save

Ingredients (10)

  • 1/2 cup pitted black olives, such as Niçoise or oil-cured olives
  • 1 tablespoon drained capers
  • 2 drained oil-packed anchovy fillets
  • 3 medium cloves garlic
  • 5 basil leaves (optional)
  • 1 tablespoon loosely packed fresh oregano, marjoram, or thyme leaves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh juice from 1 lemon
  • Extra-virgin olive oil, as needed
  • Kosher salt and freshly ground black pepper, if needed

Directions

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Oaxacan Negroni

The Bar

Ingredients (5)

  • 1 oz. Casamigos Mezcal Joven
  • 1 oz. Red Italian Bitters
  • 1 oz. Sweet Vermouth
  • 2 Dashes Orange Bitters
  • Charred Grapefruit Peel Garnish
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