Black Olive Tapenade

11:30 am on 8 October 2012

Makes 300g


  • 225g black olives
  • 50g (16) anchovy fillets (rinsed)
  • 25g (3 tbsp firmly packed) capers (rinsed)
  • 1 small clove garlic (peeled and crushed)
  • 30ml (2 tbsp) olive oil
  • 30ml (2 tbsp) lemon juice
  • 1⁄8 tsp freshly ground black pepper


Rinse olives, smash and remove stones. Place olives, anchovies, capers and garlic in the bowl of a food processor fitted with a metal blade. Pulse to a rough texture.

Add olive oil and pulse until mixture is paste-like. You may need to add a little more olive oil.

Transfer mixture to a small bowl and stir in lemon juice. Season to taste with pepper. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Wine match

Sauvignon Blanc
Rockford Rees 2011

Reproduced with permission from Ruth Pretty Cooks at Home by Ruth Pretty.
Published by Penguin Group NZ.
Copyright © text, Ruth Pretty, 2012.


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