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This olive dip is so easy to make.

Serving: 4
Time: Less than 1hr
Difficulty: Easy


  • 250g kalamata olives, pitted 
  • 3 tablespoons capers, drained and rinsed
  • 3-4 anchovy fillets, rinsed and chopped
  • 1 garlic clove
  • 1 tablespoon parsley or thyme
  • 4 tablespoons extra virgin olive oil
  • 1/2 lemon, juice only
  • Salt and pepper


There are two ways to make this depending on the texture you want.

  1. The first is easily made in a food processor for a smooth, paste-like texture. Tip the olives, capers, anchovies, garlic and herbs into the processor and pulse. Add the lemon juice and enough olive oil until a smooth paste is formed. 
  2. The second way is to roughly chop the ingredients, add to a pestle and mortar and grind while adding the lemon juice and olive oil until the desired consistency has been achieved. 


This will keep in the fridge for a week.

The quality of the olives is important.