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Olive tapenade

Delicious on its own or on a tapas platter this gourmet dip is guaranteed to please.

Shopping list:

  • 200 grams Kalamata olives, brine washed off
  • 3 anchovy fillets
  • 2 tablespoons capers, brine washed off
  • 2 cloves fresh garlic
  • 1 teaspoon chilli paste
  • ½ Spanish onion, finely diced
  • 50ml olive oil
  • 40ml balsamic vinegar
  • ¼ bunch chopped fresh parsley
  • ¼ bunch chopped fresh thyme

Cracked black pepper


  1. Place all ingredients in a food processor and blitz until very smooth.
  2. To keep, pour 1cm of olive oil over the top and keep refrigerated for up to 2-3 months.

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