Classic Mediterranean ingredients, olives, capers and anchovies, are combined to make this flavoursome dip. Choose whether you prefer a rough or smooth textured finish and serve with bread and crudité for dipping.


  • 1 garlic clove, crushed
  • 1 lemon, juice only
  • 3 tbsp capers, chopped
  • 6 anchovy fillets, chopped
  • 250g/9oz black olives, pitted
  • small bunch fresh parsley, chopped
  • salt and freshly ground black pepper
  • 2-4 tbsp extra virgin olive oil

Preparation method

  1. To make a rough textured tapenade, simply mix all the ingredients together, adding enough olive oil to form a paste.

  2. For a smoother texture, tip the garlic, lemon juice, capers and anchovy into a food processor and process for about 10 seconds. Add the olives and parsley and enough olive oil to make a paste.

  3. Season to taste if necessary.

James Martin recipes from Housecall

Less than 30 mins preparation time

No cooking required cooking time

Serves 4

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