Olive and Anchovy Tapenade

    5 hours 20 minutes

    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.

    6 people made this

    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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    Better than any I have had in any restaurant! Absolutely beautiful! I did not use blender and chopped all ingredients small with large knife it takes a while but I prefer a slightly chunkier texture.  -  06 Apr 2018  (Review from Allrecipes UK & Ireland)