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Black olive tapenade

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto

  • Prep: 5 mins
    no cook
  • makes 1 small jar
  • Easy
  • makes 1 small jar
  • Easy
  • Calories 88
  • Carbohydrates 1
  • Saturated Fat 1
  • Sugar 0
  • Protein 0.4
  • Fat 9
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 88
  • Carbohydrates 1
  • Saturated Fat 1
  • Sugar 0
  • Protein 0.4
  • Fat 9
  • Fibre 1
  • Salt 0.4

Ingredients

  • 290g jar of pitted kalamata black olives (160g drained weight)
  • 1 tbsp capers
  • 2 anchovy fillets
  • 50ml olive oil
  • 1 tsp red wine vinegar
  • sprig fresh thyme, leaves only (optional)

Tip

How to serve
Fold through pasta or spread on a baguette, top with goat's cheese and grill. 

Method

  1. Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

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