25 May

Tapenade (Olive and Anchovy Spread)

To serve 4

· 100 g salt anchovies, or 1 small tin anchovies
· 1 garlic clove, peeled
· 250 g black olives, stoned
· 125 g capers
· 4 tbsp olive oil

If the anchovies are salted, wash them under running water.

Remove the heads and backbones. Rinse and drain. Pound the garlic, anchovies, olives and capers in a mortar until you obtain a creamy paste. Trickle in the oil.

Serve on slices of toast. Tapenade can also be used as a stuffing for other dishes.

3 Responses to “Tapenade (Olive and Anchovy Spread)”

  1. ChovyChap Says:

    Thanks for a simple yet tasty tapenade recipe. I have all those ingredients in the cupboard now so I’m off to pound up a batch!

  2. Olives101 Says:

    you’re welcome 😉

  3. ChovyChap Says:


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