Green Olive Tapenade (Italian)

29 Jun
Green olive pate is the perfect Mediterranean summer food, it does not spoil, travels well and tastes divine when its hot making it a great picnic or lunch item. Salty and sour with capers and anchovies ground to a paste with garlic and lemon juice, delicious! Serve on bread or crackers as an aperitif or snack.


Makes enough to fill a 1 pint (1 quart) kilner Jar. 

  • 500g green olives, pitted
  • 2-3 cloves garlic
  • 1 tsp pickled capers
  • 4 anchovy fillets (optional)
  • 1/4 cup oilive oil
  • zest  and juice of half a lemon

Simply pound or grind all the ingredients together adding more or less of each ingredient to your own taste and to get a good consistency. Ready to eat immediately and will keep in the fridge for about 18 months.

Variations i sometimes add coriander leaf for a change and do not always add anchovies particularly when cooking for friends who are vegetarian.

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2 Responses to “Green Olive Tapenade (Italian)”

  1. plantingoaks 14/09/2011 at 15:03 #

    Since you add the lemon and capers, I’m guessing you start with green olives packed in oil, not brine?

    I’m thinking of making this for a friend’s wedding-potluck. I love olives. Hope it works out!

    • plantingoaks 16/09/2011 at 20:06 #

      Glad I asked before I bought the olives then.
      Thanks for the clarification!

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