Ingredients
Check off ingredients as you go
Makes 1 bowl
- 1 can pitted green olives (275 g / 9.7 oz drained weight)
- 1-2 Tbsp capers
- 5-6 anchovy fillets (rinsed if salt-packed)
- 1 small clove garlic (optional)
- 7 Tbsp good-quality olive oil
- 6 basil leaves
If you’d like to make a vegan tapenade, simply leave out the anchovies!
- Rinse and drain the olives in a fine-mesh sieve. Put all the ingredients in the bowl of a food processor and process until you reach the consistency you like (slightly grainy but even). Cover with plastic wrap and refrigerate until serving.
Serve with thin slices of toasted baguette or with raw vegetable sticks.
Tips
- Flavor the tapenade by adding a good pinch of rosemary, thyme, herbes de Provence or even fennel seeds.
- The tapenade will keep for several days in the refrigerator, with plastic wrap pressed directly onto the surface.
For more ideas for spreads, you could make an eggplant dip (baba ganoush) or a zucchini pesto spread.