• 250 gr pitted dark olives
  • 2 anchovy fillets, rinsed
  • 1 clove of garlic, minced
  • 5 fresh basil leaves
  • 2 tbsp fresh lemon juice
  • 4 tbsp of olive oil
Total votes: 6

This healthy homemade tapenade can be served as a starter, in a small bowl, surrounded with tiny toasted bread slices or crackers.


Rinse the olives in cool water. 
Place all tapenade ingredients in a bowl of a food processor.
Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a paste, for about 2 minutes.
Add extra olive oil if you like it to be less dry.  
Transfer to a bowl and serve.

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