Going green with this Green Olive Tapenade

This quick and easy recipe is a must add to any antipasto platter!

Green Olive Tapenade

Green Olive Tapenade


200g green olives, pitted
3 tablespoons capers
finely grated zest and juice of 1 lemon
1 anchovy fillet in oil, drained
5 tablespoons extra virgin olive oil
freshly ground black pepper to season


Place all the ingredients, except the olive oil and pepper, in the bowl of a food processor. Blitz the ingredients together to form a coarse purée. While the motor of the processor is still running, pour the olive oil into the mixture in a steady trickle to form a thick paste. Season with pepper.

To store, place the tapenade in a jar and cover with a layer of olive oil. Refrigerate and use within 5 days.

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Stylist, Recipe Creator
Chef, Recipe developer, Photographer, Stylist, Food author, Gourmet traveler, and a lover of good food, good wine and good company!
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Photographer, Stylist
Baking, Cooking
Photographer, Videographer and Food Stylist, Hein van Tonder is a native South African with a combination of local, continental and global creative experiences.
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