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dish of tapenade with olives to one side and bread to other
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5 from 2 votes


A tasty olive-based paste perfect for spreading on bread, tossed with pasta and more.
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: French
Servings: 4 approx
Calories: 117kcal
Author: Caroline's Cooking


  • 1 cup pitted black olives 140g
  • 1 tablespoon capers drained (well washed if they were salted)
  • 2 anchovy fillets
  • 1 clove garlic peeled
  • 1 tablespoon parsley
  • 1 stem thyme leaves removed from stem, or ¼ cup dried
  • 2 tablespoon olive oil


  • Put everything apart from the oil in a food processor and pulse until it forms a coarse crumb texture.
  • Add the oil a little at a time and pulse again to mix and so it comes together as a paste. Add a little more than the 2tablespoon suggested above, if needed. (Alternatively, if your olives were in oil rather than brine you can just add everything in together and it should come to a coarse paste easily.)
  • Transfer to a serving dish and serve, or cover and keep refrigerated until needed.



I'd recommend black olives in oil, rather than brine, if possible as I think the flavor for this is better. I used kalamata olives which work well. Traditional olives from Provence are smaller and darker but otherwise relatively similar (if you can get them, then do use those).
Note the video shows making a half quantity in a small food processor, but it's the same process. 


Calories: 117kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 603mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg