10 minutes

    It took me a long time to getting around to making a tapenade but I quite like this easy version. I think the big trick is picking olives that you like to eat - I always use Kalamata olives.


    Victoria, Australia
    3 people made this

    Serves: 6 

    • 2 cups whole, pitted kalamata olives
    • 2 cloves garlic, sliced
    • 2 tablespoons anchovy fillets
    • 3 tablespoons olive oil
    • 3 tablespoons lemon juice

    Preparation:10min  ›  Ready in:10min 

    1. Combine olives, garlic and anchovies in an electric blender.
    2. Slowly add the olive oil and lemon juice into the blender while you are blending the ingredients together.
    3. Blend until a paste is formed, extra olive oil can be added to get your desired consistancy.

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