Black Olive Tapenade


Yields about 2 ½ cups

4 cups / 14.1 oz / 400 gr pitted black olives (use chemical-free such as Santa Barbara)

1 ½ tablespoons non-pareil capers

2 garlic cloves

8 anchovies fillets* (I used Wild Planet because they’re sustainably caught)

6 tablespoons of olive oil

1 teaspoon fresh thyme or ½ teaspoon dried thyme

Ground black pepper to taste

*skip to make it vegetarian/vegan


Combine all ingredients in a food processor, and pulse until a paste is formed about 2 to 3 minutes. You’ll need to stop the food processor every now and them and scrape the side with a spatula.

I like my tapenade fairly coarse but if you like yours smoother, go for that.

Take a taste and adjust seasoning if needed.

The tapenade will keep in a jar (or sealed container) in the fridge for at least a week, in the unlikely event that you don't eat it all at once.