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Green Olive Tapenade

  • Makes 1½ cups
Green Olive Tapenade

Tapenade hails from southern France and it is more than a puree of olives and garlic. This thick green olive paste, prepared with capers, anchovies, almonds and a little garlic, is enhanced with a touch of smoked paprika . Toasting the almonds will also add a touch of warmth to the mixture. It is delicious served on crostini or accompanied with chargrilled fish.


  • 2 cups green olives, pitted
  • 1 tblsp salted capers, rinsed
  • 2 anchovies
  • 70 gram packet blanched almonds, toasted
  • 1 tblsp cumin seeds, roasted
  • ½ tsp smoked paprika (or use 1 tsp paprika)
  • 1 clove garlic, chopped
  • 3-4 tblsp extra virgin olive oil


  1. Place all the ingredients in a food processor and process until combined, but still slightly chunky.
  2. Garnish as wished. Serve with crostini.

Cooks Tips

Green olives are unripe olives, usually very bitter and with a firm flesh. If you are buying unpitted olives to marinade, you will need to crack the flesh with a gentle push from a mallet or rolling pin to allow the marinade to penetrate.

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