Black Olive Tapenade with Anchovies & Capers

Dark sophistication…

As days are getting longer, my patio becomes the main attraction in the evenings… together with long drinks or a chilled bottle of wine…and some nibbles … I always have something in the fridge for such moments.

Black Olive Tapenade with Anchovy & Capers

Tapenade comes from the ancient word for capers, “tapeno”. In ancient times, capers would be preserved mashed together in amphora, covered in oil, making a sort of paste. Later on, vinegar and garlic were introduced…, vinegar has given its place to fresh lime juice and a bit of lemon zest, to give some depth. As for the anchovies, they are used in most variations of tapenade.

Black Olive Tapenade with Anchovy & Capers

Black Olive Tapenade with Anchovy & Capers


6 anchovy fillets in oil, sliced

450 g black olives, pitted, chopped

1 garlic clove, crushed

2 lemons, zest

1 small chili, finely chopped

90 ml olive oil

1 tablespoon parsley leaves, fresh

1 tablespoon chives, fresh

bread, country-style, fresh

2 teaspoons capers, drained of brine

ground black pepper, to taste


1. In a bowl, mix the anchovies, olives and garlic together so that it forms a thick paste.

2. Add the lemon zest, chili and olive oil until the mixture becomes the consistency you personally like. Add ground pepper to  taste. Add the herbs – the chopped parsley and chives.

3. To serve as an appetizer cut the bread into thin slices. Spread the tapenade on top and on top of this, add a few more capers.

Notes: This may be made in advance. It keeps well in the refrigerator for a couple of weeks.