Tapenade with sun dried tomatoes

    10 min

    A fairly traditional tapenade with a bit of a twist adding sun dried tomatoes to add extra zing. Great on crackers and toast or used as a dip.

    2 people made this

    Serves: 4 

    • 100g pitted Kalamata or black olives
    • 2 to 3 cloves garlic
    • 2 to 3 anchovy fillets
    • fresh lemon juice, to taste
    • 1 teaspoon capers
    • fresh basil, to taste
    • 2 teaspoons extra virgin olive oil
    • 2 to 3 sun-dried tomatoes

    Prep:10min  ›  Ready in:10min 

    1. Very simple to prepare, simply combine all ingredients and then blitz with a hand blender or in a food processor until preferred texture is achieved. Alternatively, if time allows, finely chop by hand for a coarser texture. Serve with crackers or on toast.


    Can be stored in a sealed container in the fridge for a couple of days.

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