Green and Black Olive Tapenade

Making tapenade is simple and fast, and it tastes delicious. Tapenade is an olive paste - sometimes made with anchovy, which is blended together to make a spread. It can be used on crostini or bruschetta, as a marinade for meat, with pasta in sauces, or as an accompaniment to cold meats.

Tapenade is commonly made with black olives, but is equally delicious made with green olives. Here are recipes for both green and black olive tapenade.

Things You Will Need

For the black olive tapenade:
  1. 150g (1 cup) black olives, stoned
  2. 2 tbsp capers, drained and rinsed
  3. 1 plump garlic clove, crushed
  4. 85ml extra-virgin olive oil, plus extra to store
For the green olive tapenade:
  1. 50g (12 small) anchovy fillets
  2. 175g (1 cup) pitted green olives
  3. 2 garlic cloves, peeled and crushed
  4. Juice of 1 lemon
  5. 20g (a large handful) of fresh basil leaves
  6. 20g (a large handful) of fresh flat leaf parsley
  7. 85ml extra-virgin olive oil, plus extra to store

Step 1

Blitz ingredients in a food processor until well blended. If the mixture is too lumpy or hard, add additional extra virgin olive oil until smooth. Season to taste with salt and pepper. If you are keeping this (or giving it as a gift), place in sterilized glass jars and cover the top with a little extra oil.

Tips & Warnings

The tapenade should keep in a refrigerator for 1-2 weeks.