Olive Tapenade

Pair with Lytton Springs

Print Recipe

Yield: 4 Servings


  • 1 cup All-Purpose Flour, plus more for rolling out dough
  • 1/3 teaspoon Sea Salt
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Poppy Seeds
  • 1/3 cup Warm Water
  • 1½ tablespoons Extra-Virgin Olive Oil
    Olive Tapenade

  • 1/2 pound Gaeta Olives, pitted and finely chopped
  • 2 salt-packed Anchovy Filets, rinsed well, removed from spine, finely chopped
  • 1 clove Garlic, finely chopped
  • 2 tablespoons salt-packed Capers, rinsed well and finely chopped
  • 1 teaspoon Fresh Oregano, chopped
  • 1 teaspoon Fresh Thyme, chopped
  • 1½ teaspoons Lemon Juice
  • 1½ teaspoons Red Wine Vinegar
  • 2 tablespoons extra-virgin olive oil
  • Salt, to taste



  • Preheat the oven to 325F
  • Combine the dry ingredients in the bowl of a stand mixer equipped with a dough hook and mix well for 1 minute
  • Add water and oil
  • Mix for 5 minutes on medium until a nice ball forms
  • Remove the ball from the mixer, wrap in plastic, and allow to rest for 30 minutes before rolling out
  • Cut off golf ball-sized pieces of dough and roll out to the thickness of 1/16-inch on a floured surface with a rolling pin
  • Transfer the rolled out dough to a sheet tray lined with parchment and bake in the oven until golden brown, approximately 8-12 minutes
  • Remove to a resting rack to cool
  • Repeat with the remaining dough
    Olive Tapenade

  • Combine all of the ingredients in a mixing bowl
  • Mix well to combine
  • Reserve at room temperature until serving
    To Serve:

  • Crackers
  • Olive Tapenade
  • ¼ cup Lucques Olives, pitted and roughly chopped
  • Fresh Thyme Leaves

Break the crackers into abstract shapes. Top with a spoonful of olive tapenade. Garnish with the lucques olives and thyme leaves.

Print Recipe


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