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When life gives you olives, make tapenade!

Photo by Polina Tankilevitch


  1. 150g pitted black olives

  2. 6 basil leaves

  3. 1 clove garlic, chopped

  4. 3 anchovy fillets

  5. 1 teaspoon capers

  6. 1 tablespoon chopped parsley

  7. 1 teaspoon lemon juice

  8. 3 tablespoons extra virgin olive oil


Place the olives, basil, garlic, anchovies, capers, parsley & lemon juice in a food processor & whizz to a paste. With the motor running, slowly add the olive oil until the desired consistency is reached. Add freshly ground black pepper to taste.

Cover & refrigerate until ready to serve. It will keep in an airtight container in the fridge for a week.

Makes 250g/1 cup

It doesn’t get much easier than that! Dunk some chopped veg for a delicious snack or slather it on toast with scrambled egg.

Comment, share, bandy it around and let me know how you do the ta-ta-tapenade….

#deliciousfood #easynutritiousfood #recipe

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