Black Olive Tapenade With Garlic, Capers, and Anchovies

This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.

Artichoke and Green Olive Pantry Tapenade

This unorthodox tapenade is made from artichokes and green olives for a mild, creamy, Mediterranean spread that works on bread, on fish, in sandwiches, and even on steak. Plus, every ingredient can sit in your pantry, waiting for you when you come home.

The Secret Ingredient (Anchovy): Halibut Poached in Olive Oil with Chunky Tapenade

Anchovies are seemingly ubiquitous in world cuisine. They appear in fish sauce, in Worcestershire sauce, in remoulade, on pizza.

Anchovy, Basil, and Tomato Sandwiches With Aioli

Rustic Italian bread slathered with garlic aioli and layered with fresh basil, sliced tomatoes, and a sprinkling of capers all make for a great match with anchovy fillets—almost like a Provencal BLT of sorts with the salty anchovies subbing in for the bacon, and basil in place of the lettuce.

Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce)

Butter, anchovies, and starchy cooking water come together to make a super-savory, creamy pasta sauce.

Marinated Anchovy Sandwiches with Tomato-Onion Sauce

Plump, tangy, briny marinated anchovies are a far cry from the desiccated little monsters you see on pizza. Give them a chance!

Anchovy, Red Pepper, and Manchego Pintxos

Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer.

Tapenade with Black Olives - Striped Spatula

It takes less than 10 minutes to whip up a batch of black olive Tapenade in your food processor! This umami-rich spread is an easy and delicious way to dress up appetizer and dinner recipes.

Radicchio, Endive, and Anchovy Salad

Bitter greens like radicchio, Belgian endive, and parsley take on a surprising sweetness when paired with fennel and celery dressed in an aggressively savory anchovy vinaigrette.

Traditional Provençal Tapenade With Capers, Anchovies, and Tuna

Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original, created by a chef named Meynier at the Marseilles restaurant La Maison Dorée in 1880. It's made with equal parts olive, caper, and briny fish, like anchovies and oil-packed tuna—hence the fact that tapenade takes its name from capers (tapeno in Provençal) and not olives.