Olive Tapenade

Olives come in many varieties each with their own unique texture and flavour. For a mellow and almost crunchy textured green olive tapenade use the Sevillano variety. For a deep, rich and fruity Olive Tapenade use Kalamata or Liguria. Olive Tapenade are stuffings for lamb and poultry or can be easily thinned and bound into vinaigrettes for use in salads, and commonly Lamb and Tuna dishes.

Ingredients Quantity

  • 200g Katamata or Sevillano olives pitted
  • 1 tablespoon capers
  • 1 clove garlic crushed
  • 1 white anchovy fillet
  • 2 sprigs of thyme
  • 1 teaspoon Dijon mustard
  • 1/2 lemon rind
  • Lemon juice to taste
  • 60-80ml extra virgin olive oil

Steps Method

  1. Soak the olives and capers in fresh water overnight or a minimum of 4 hours. This removes the unwanted flavours of the brining liquid.
  2. Strain and pat dry the olives and capers.
  3. Place all ingredients into the food processor and process into a smooth or ruff paste.
  4. Adjust seasoning to taste with pepper and lemon juice. 

  5. Store in the refrigerator in a sealed sterilized jar with a 2mm layer of oil protecting the open surface.



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Anchovies in Olive Tapenade is this the usual ?

Many recipes include anchovies the amount is minimal and really they are included to create a more rounded flavour, they can be left out :) we have had great success using a small amount of prepared wakami seaweed for recipe's appropriate to vegans and vegetarians .