Black olive tapenade

Black olive tapenade

By Miriam Nice
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Prep: 5 mins no cook

Easy

makes 1 small jar

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto

Nutrition and extra info

  • Gluten-free

Nutrition: per 25g serving

  • kcal88
  • fat9g
  • saturates1g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein0.4g
  • salt0.4g
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Ingredients

  • 290g jar of pitted kalamata black olives (160g drained weight)
  • 1 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 anchovy fillets
  • 50ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp red wine vinegar
  • sprig fresh thyme, leaves only (optional)

Method

  1. Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

  • Recipe Tip

    How to serve

    Fold through pasta or spread on a baguette, top with goat's cheese and grill. 

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