Tapenade recipe

By Matthew Drennan

  1. Serves 4
  2. Ready in 15 minutes
  3. Rating

Make this tasty tapenade recipe and give as a Christmas gift with a bag of posh pasta and a jar of home-made pesto.

tried and tested


  1. 100g black olives, stoned
  2. 2 tbsp capers, drained and rinsed
  3. 1 plump garlic clove, crushed
  4. 85ml extra-virgin olive oil, plus extra to store


  1. 1. Put the olives, capers and garlic into a food processor and blend until smooth. With the motor running, pour in the oil in a slow, steady stream. Season well. Transfer to a small bowl or jar and top with a film of oil.

Chef's tip

Store in fridge, covered in layer of oil for up to 2 weeks.


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November 1

I know this serves 4 but do we know how much it actually makes, I'm keen to do this for hampers but will need to scale up to make several jars.

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