Show Recipe Categories
Back to overview


The strong gutsy flavour of Tapenade can be an acquired taste - however it becomes addictive and has become a ‘new basic’.

2oz (50g) anchovy fillets

3 1/2oz (100g/1/2 cup) stoned black olives

1 tablespoon (1 American tablespoon + 1 teaspoon) capers

1 teaspoon mustard

1 teaspoon lemon juice

freshly ground pepper

2-3 tablespoons (2-3 American tablespoons + 2-3 teaspoons) olive oil

Whizz up the anchovy fillets (preferably in a food processor) with the stoned black olives, capers, mustard, lemon juice, and pepper.

Alternatively, use a pestle and mortar. Add the olive oil as you whisk and process to a coarse or smooth puree as you prefer.

This is a recipe by
Darina Allen
View all my recipes

Did you try these already?