• for 4 people
  • Ready in 15 minutes
  • Easy
Make this tasty tapenade recipe and give as a Christmas gift with a bag of posh pasta and a jar of home-made pesto.

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


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.

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

From December 2003

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