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.

    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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