Black Olive and Anchovy Tapenade recipe

Preparation Time: 5 hours | Cooking Time: 10 minutes

This salty, savoury tapenade is a perfect accompaniment to all sorts of dishes - crusty ciabatta bread, foccacia, antipasti platter or even just alongside chicken. It's pretty salty, so you need to soak the anchovies first - don't skip this step!


  • 200g pitted black olives
  • 12 anchovy fillets
  • 4 tbsp. capers, drained and rinsed
  • 2 garlic cloves
  • 150ml extra-virgin olive oil
  • 1/2 tsp. black pepper


  1. Place the anchovies into a bowl of water and soak for at least 5 hours. Drain well and pat dry with kitchen paper.

  2. Place olives, anchovies, capers, garlic, olive oil and black pepper into a blender. Pulse until everything is chopped and combined. Serve while the tapenade is still slightly chunky.

This tapenade will keep in the fridge for a couple of weeks aslong as you keep it well covered. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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