Olive Tapenade for Lunch, Yum

Olive Tapenade

Olive Tapenade

Fed up with sandwiches, cupboards not exactly bare but hardly groaning since cannot be bothered to go to the supermarket.  Realised I had the ingredients for Olive Tapenade, that wonderful mediterranean spread/dip.  Simple too…

Ingredients (for a large bowl that would do a buffet, just modify according to need):

  • 900g Jar or equivalent can of pitted Black Olives, drained of any brine
  • Small 50g tin of Anchovy Fillets in Olive Oil, retain the olive oil
  • 2 Garlic Cloves, peeled
  • Tablespoon of Capers
  • A few fresh Basil Leaves
  • Juice of half a Lemon
  • Additional Olive Oil to blend
  • Few grinds of Black Pepper

Whizz together all the ingredients in a blender, then add in the anchovy oil and drizzle in the additional olive oil until you achieve a very rough paste, with lots small chunks of olives.  Serve with fresh bread, crackers or toast.  C’est bon.


2 thoughts on “Olive Tapenade for Lunch, Yum

    • Thought it look a bit crap actually, as all brown food does (try photographing mackerel pate!). Anyway, it’s easy. You could add all sorts of flavours in there if you fancied, but I think this is the traditional basic tapenade.


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