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Anchovy Olive Tapenade

  • 2reviews
  • 39saves
  • 5min

  • 2 people made this

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

Jim Clark

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 (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

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