Olive tapenade


( 1 portion )

  • 1 bunchparsley
  • 200 gramsblack olives- seedless
  • 1 clovegarlic
  • 75 mlolive oil
  •  salt
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Olive tapenade is a tasty alternative to pesto, and tastes amazing on a slice of wholegrain bread topped with sausage - or as a spread in a tasty sandwich. And the very best thing? It takes less than ten minutes to make your own! Enjoy!


1. Rinse the parsley and drain the brine from the black olives. Blend parsley, olives, garlic and olive oil in a mini chopper or food processor.

2. Season with salt - and voila, you've got homemade tapenade.

3. Enjoy!


You can store the olive tapenade for a few days in the fridge, if you store it in a completely clean jar that you've scalded with boiling water. Top with olive oil to create a "lid" on the tapenade. This keeps oxygen from getting to the tapenade, and extends the lifespan. Clever, innit?

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