Black olive tapenade

tapenadeIf yesterday was “little Saturday” today must be Sunday. Obviously I know it’s Thursday but lets pretend. If it was Sunday for real I would just be back from a late brunch, still a little peckish and go through the cupboards and fridge looking for suitable snacks.

I went to a lovely shop today and got some delicious nibbles for this evening. Parma ham, spicy salami, manchego cheese, bread and olives. The green olives I will keep whole to snack on but the black olives I turned in to tapenade. I thought tapenade was an Italian thing but Wikipedia tells me its French. Where it comes from does not really matter. What matters is the taste. And it’s delicious.

Black olives, capers, anchovies and olive oil seems to be the basics of this dip but I have made a few changes there. I am not a huge fan of capers so I left them out, and I did add some garlic and lemon juice to liven it up a little. And for a fresh herb flavour I threw a few leaves of basil in to the mix as well.

Spread it on crusty bread or dip some bread sticks in this tapenade and you have a lovely snack to impress your guests with. Or since the recipe does not make a huge batch perhaps you just want to keep it to yourself.

Black olive tapenade
Prep time
Cook time
Total time
Recipe type: dip
Cuisine: french, italian
Serves: 2-4
  • 100g black olives, pitted
  • ½ clove of garlic
  • ½ lemon, juice only
  • 2 anchovies fillets
  • 10 leaves of fresh basil
  • 30ml olive oil
  • salt, black pepper
  1. Put olives, garlic and anchovies in a food blender or use a hand held mixer.
  2. Pulse or blend until it's roughly chopped.
  3. Add lemon juice and olive oil.
  4. Blend again until it starts to look more finely chopped.
  5. Season to taste with salt and black pepper.
  6. Add the basil and give it a final blend.
  7. Serve with crusty bread or bread sticks.



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