Olive and Anchovy Tapenade

Olive and Anchovy Tapenade

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Tapanade is a great dip or platter component, this one uses anchovies as an additional flavour. Make sure you soak them as required otherwise the result becomes quite unpalatable.


Serves: 4 

  • 12 anchovy fillets
  • 2 garlic cloves, finely diced
  • 4 tablespoons capers
  • 200g black olives, stone removed
  • 2/3 cup (160ml) olive oil
  • 1 pinch pepper, to taste

Preparation:20min  ›  Extra time:5hours soaking  ›  Ready in:5hours20min 

  1. De-salt and soak the anchovies in cold water for 5 hours. Remove and dry them with paper towel.
  2. Add the anchovies, garlic, capers, olives, oil and pepper to a blender.
  3. Blend but for too long as it is better to have small chunks of olives in the tapenade.

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