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Green olive paste with cheese sables

Green olive paste with cheese sables

This green olive version of tapenade makes a wonderful topping for cheese sables or crostini.


  • 375 grams jar large green olives
  • 1-2 teaspoon capers
  • 4 anchovies, well drained of oil
  • 1 clove garlic, peeled
  • ¼ cup good olive oil
  • good sprinkling of ground cumin
  • 1 tablespon ground almonds


  1. Stone the green olives and place into a food processor with the remaining ingredients. Process until the mixture forms a smooth paste.
  2. Store in an airtight container in the refrigerator.

Cheese sables

  1. In a food processor, put 200 grams each of flour, grated tasty cheddar cheese and butter and process until the mixture forms a ball.
  2. Roll out on a floured board to 1cm thickness. Cut into rounds and bake on a well-greased baking tray at 200ºC for 15 minutes, or until golden. Top with poppy or sesame seeds before baking if wished. Remove immediately to a cake rack to cool.

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