Black Olive Tapenade

photo of three black olives on olive tree

Yields: Approx. (400 ml)

Components

225 gr – pitted black olives – (Greek Kalamata or dried Moroccan)

50 gr – anchovy filets

2 pcs – minced clove garlic

60 ml – olive oil

50 gr – capers

Method

1.       Assemble and prepare all mise en place.

2.         Remove pits from olives.

3.         Place all ingredients in food processor.

4.         Blend until smooth.

5.         Taste and adjust flavourings – if needed.  It’s important to establish the correct consistency at this stage. 

6.         Store in a sealed container.

* Notes – Keep product refrigerated and covered with olive oil until needed.

Enjoy ! ADB

Tapenade can be made by using both high quality green and black olives.  Use good quality olives and olive oil to improve the overall flavour and texture of the tapenade.

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