This tapenade is super easy to make and will take around only ten minutes to create. It is best made with super fresh ingredients to really bring out the flavour. Serve on  crunchy bread warmed in the oven.


  • 150g (5 1/2 oz) pitted black olives

  • 6 basil leaves

  • 2 garlic cloves, coarsely chopped

  • 3 anchovy fillets

  • 1 teaspoon capers

  • 1 tablespoon chopped parsley

  • 1 teaspoon lemon juice

  • 3 tablespoons extra virgin olive oil


  • 1.

    Place the olives, basil, garlic, anchovies, capers, parsley and lemon juice in a food processor and whiz to a paste. With the motor running, slowly add the olive oil until the desired consistency is reached. Add freshly ground black pepper to taste.

  • 2.

    Cover and refrigerate until ready to serve. The tapenade will keep in an airtight container in the fridge for a week.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 142kj
  • Fat Total 14g
  • Saturated Fat 2g
  • Protein 1g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 400mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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