This vegan-friendly green olive tapenade has all the richness and depth of the classic Marseille version — just without the anchovies! Perfect for entertaining: I love to spread it over a sheet of puff pastry, cut it into strips, twist them into spirals and bake for a few minutes. They disappear every time.
Ingredients
- 250 g jar of green olives
- 1 garlic clove
- 1–2 tbsp capers (with their brine)
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
- Salt and pepper
Instructions
- Drain the olives. Peel the garlic, halve it and remove the green germ.
- Combine all ingredients in a food processor or blender. Blitz to a rough paste — leave some texture rather than going completely smooth.
- Taste and adjust seasoning.
- Store in a sealed jar in the fridge with a thin layer of olive oil on top. Keeps for up to 1 week.
Bon appétit! 🫒🌿