Anchovy Olive Tapenade

    5 minutes

    A very robust tapenade with the assertive flavours of anchovies, capers and kalamata olives. Serve as an antipasto with pita bread triangles for dipping.

    6 people made this

    Serves: 6 

    • 1 clove garlic, diced
    • 2 3/4 cups whole, pitted kalamata olives
    • 50g anchovy fillets, rinsed
    • 2 tablespoons capers
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon chopped fresh rosemary
    • 3 tablespoons fresh lemon juice
    • 4 tablespoons extra-virgin olive oil

    Preparation:5min  ›  Ready in:5min 

    1. Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor or blender.
    2. Add the olive oil in a stream with the motor running to form a coarse paste.

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    Reviews in English (2)


    Altered ingredient amounts. I assume you are supposed to cook the anchovies first... how did you do that?  -  11 Oct 2010


    Great dip - made it as a precursor to a seafood BBQ and served with lightly warmed pitta bread.  -  11 Mar 2009