Black olive tapenade

ao / 17 January 2014


  • 1 garlic clove, crushed

  • 1 lemon, juice only

  • 3 tbsp capers, chopped

  • 6 anchovy fillets, chopped

  • 250g/9oz black olives, pitted

  • small bunch fresh parsley, chopped

  • salt and freshly ground black pepper

  • 2-4 tbsp extra virgin olive oil

Preparation method

  1. To make a rough textured tapenade, simply mix all the ingredients together, adding enough olive oil to form a paste.

  2. For a smoother texture, tip the garlic, lemon juice, capers and anchovy into a food processor and process for about 10 seconds. Add the olives and parsley and enough olive oil to make a paste.

  3. Season to taste if necessary.

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