Black olive tapenade

Black olive tapenade

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(5 ratings)

Prep: 5 mins no cook


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



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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)


  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.

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Comments, questions and tips

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13th Dec, 2018
Easy to make and a lovely dip. Would make again.
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