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Olive and Herb Tapenade

Simple to make, yet impressive and flavourful


  • kalamata olives - 500 g

  • 1 lemon - zest & juice

  • italian parsley - roughly chopped - 1 tsp

  • thyme or lemon thyme - roughly chopped - 2 tsp

  • rosemary - finely chopped - 2 tsp


  • 1.

    Pit the olives if they're not already pitted. Don't worry about mangling them, as you're going to be finely chopping them later. Put them into a container, and pour in whatever juices they came with.

  • 2.

    Chop the herbs, adding them to the olives.

  • 3.

    Zest the lemon, then juice it, adding all of the zest and juice to the olives.

  • 4.

    Using either a food processor or a stick mixer, roughly blend the ingredients until you have a semi - paste. You don't want a smooth or uniform mixture, there should be noticeable pieces of herbs and olives remaining.

  • 5.

    Serve with bread, as an appetizer, or use to flavour any mediterranean dish. Can be kept in a jar, covered with olive oil and refrigerated, for up to a month.


Play with the flavourings - add or subtract herbs, spices, salt and pepper, until you get a tapenade that's all your own invention.

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