Black olive tapenade recipe

Harness the flavours of the Mediterranean with this moreish black olive tapenade recipe. Deliciously savoury, it’s great on bread, in sauces or as a marinade. Plus, it’s ready in a matter of moments – ideal if you’re short on time.

Making your own tapenade is handy as a staple to keep in the fridge, but it can also make a really thoughtful gift for a loved one as part of a nourishing hamper of delicious goodies. Love this idea? Why not make Liz’s recipe for a homemade chilli sauce, or have a go at our super easy tomato and chilli chutney recipe to include, too.

Olives are something of a wellbeing staple here at Liz Earle Wellbeing. They’re rich in antioxidants, which studies show are useful for our health and help to fight inflammation in the body. Research also suggests that including antioxidants in our diet may be helpful for reducing the risk of chronic health conditions. All the more reason to add a generous serving of olives to your next salad!

This tasty black olive tapenade keeps for around two weeks. You’ll always have plenty to hand – ideal on those days where there just aren’t enough hours in the day. Enjoy spread over sourdough as a gut-friendly snack, or as a tangy pasta sauce for a sustaining dinner.

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    • 250ml sterilised jar with a lid


    • 180g pitted Kalamata olives
    • 50ml extra virgin olive oil
    • 1 clove of garlic, crushed
    • 1 tbsp capers
    • Pinch of sea salt


    1. Place all the ingredients into a food processor and blend into a smooth paste.
    2. Add the tapenade to the sterilised jar and seal. Will keep in the fridge for up to two weeks.