• 250 g pitted dark olives
  • 2 anchovy fillets, rinsed
  • 1 clove garlic, minced
  • 5 fresh basil leaves
  • 2 tbsp fresh lemon juice
  • 4 tbsp olive oil

Author of this recipe

Love My Salad

Love My Salad

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Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more

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

Total votes: 591


  • 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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