Anchovy tapenade

Anchovy tapenade


67 people made this

About this recipe: Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pitta bread or crusty bread.

Jim Clark

Serves: 6 

  • 1 clove garlic, chopped
  • 400g (14 oz) whole, pitted kalamata olives
  • 1 (50g) tin anchovy fillets, rinsed
  • 2 tablespoons capers
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons extra-virgin olive oil

Prep:5min  ›  Ready in:5min 

  1. Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor or blender. Slowly drip the olive oil into the processor while you are blending the ingredients together. Blend until a paste is formed.

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Reviews (1)


Delicious and simple !!!! - 28 Dec 2013

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