Another Black Olive Tapenade Recipe

Total Time
Prep 7 mins
Cook 0 mins

Yet another version of this classic. This one has anchovies, capers and (optional) brandy. Gotta love anything that can be totally made in the blender! Will keep up to a week if placed in a clean, warm jar, covered with a layer of olive oil and sealed & refrigerated. Australian measurements used.

Ingredients Nutrition


  1. Place all ingredients in a food processor and whizz until smooth.
  2. Taste, and season with salt & freshly ground pepper if desired.


Most Helpful

Great tapenade! I prefer a courser variety so just chopped mine without the processor. I also used anchovie paste instead of whole anchovies. Served over brie with crusty bread slices. For Aussie Swap.

Vicki in CT August 02, 2008

This was amazing! I used the juiciest and most expensive kalamata olives I could find and pitted them, and also used 1 tsp dried thyme as I couldn't find any fresh. Everyone just loved this and coming from Greeks, who have a very discerning palate when it comes to olives, that is really saying something.

Perfectionist cook November 11, 2007

I took this as a contribution to a work morning tea. The event turned nasty -- with 30 people fighting over their share of this outstanding version of tapenade. Two asides, an Aussie tablespoon has four teaspoons, and you are unlikely to need to add more salt or any pepper. Thanks Mischka for making me a celebrity chef at work.

Leggy Peggy September 10, 2007

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