Total Time
20mins
Prep 15 mins
Cook 5 mins

A delicious olive and caper spread. It's quick and easy to prepare, and is ideal to serve with pre-dinner drinks. Try a healthy dollop of tapenade goes wonderfully well with grilled fish, such as a snapper cutlet or tuna steak.

Ingredients Nutrition

Directions

  1. Squash the olives to remove the seeds.
  2. Put the olive flesh and the capers in a blender or food processor.
  3. (Note: if the capers are salted, rinse them first.) Pour boiling water over the anchovy fillets and leave for about 10 minutes, to remove some of the oil and salt.
  4. Add the drained anchovy fillets, lemon juice, Dijon mustard and black pepper to the blender.
  5. Blend until chunky, then add olive oil and blend further until the desired consistency is reached.
  6. Put the tapenade into a bowl and serve.
  7. Try it with sourdough bread, bruschetta, focaccia, or anything char-grilled.

Reviews

(1)
Most Helpful

This one was great. Just the right balance and very easy as well. It was a winner at the progressive dinner. Thanks so much. Margie

Margie Brock August 26, 2002

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a