Black & green olive tapenade

Black & green olive tapenape
Black & green olive tapenape
Black & green olive tapenade

Last Saturday, I had so much to do that I decided to do nothing. Instead, I stayed in bed and watched back-to-back episodes of Ally McBeal and ate Marmite on toast. It was the best weekend ever. I laughed, I cried, I even ‘laughied’, which is when you laugh and cry at the same time. Anyway, the next day I managed to peel myself out of bed having achieved nothing – unless you count the new litigation skills I learnt from watching so much Ally McBeal. I do.
Regardless of what an amazing lawyer I’m convinced I would make, it quickly dawned on me that I a) have no money and b) have no food – i.e. not a great start when you’re a food blogger. Luckily, I had just enough money to go to the corner shop and buy a few jars of olives. My friend Anne-Marie had recently asked me if I had a recipe for tapenade on my website, and I said no – so thought I’d do that. Later that day, I found myself back in bed, watching back-to-back episodes of Ally McBeal and eating two different types of tapenade on toast. What? At least I did something!

Black & green olive tapenade
Serves 6-8 / Hands on time 10 mins / Total time 10 mins / V Vn Gf Df 
You’ll need: A food processor
Black olive tapenade
200g (drained weight) pitted black olives in brine. I used a mix of Kalamata olives and black.
1 tsp capers
1 Tbs extra virgin olive oil
1 garlic clove, peeled and roughly chopped
1 tsp red wine vinegar
Juice of half a lemon
Small handful of chopped parsley to serve (optional)

Green olive tapenade
200g (drained weight) pitted green olives in brine
1 tsp capers
1 tbs extra virgin olive oil
2 garlic cloves, peeled and roughly chopped
1 pickled jalapeño pepper, stalk removed
1 tsp white wine vinegar or cider vinegar
½ lemon, juice
2 tsp pine nuts
Small handful of chopped parsley to serve (optional)

Method (For both the green and the black tapenade)
Drain the olives and put them in a food processor along with the other ingredients, leaving out the parsley. Blitz until you have your desired texture, I like my tapenade quite coarse so keep the blitzing to a minimum. Serve on toast, sprinkled with freshly chopped parsley and drizzled with extra virgin olive oil.

Black & green olive tapenape
Black & green olive tapenape

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian    Vn– Vegan    Gf– Gluten free    Df– Dairy free.
– Freeze on the day of making, in an air tight container. Defrost fully and consume within 3 days. Freeze for up to 3 months. 

3 thoughts on “Black & green olive tapenade

  1. Don’t Sainsbury’s pay you? They probably pay JO, that horrible celebrity chef, what they should be paying you. It’ll get worse if they team up with Asda. BUT … I’d forgotten all about tapenade so thank you for this. As I’ve got a little tin of anchovies wondering where they’re going I guess I’ll add them when I make this.

    Liked by 1 person

    1. Haha, yes they do but I always spend it all on sweets and leave myself with nothing but olives 😀 (not always a bad thing).
      I totally forgot about tapenade too! It’s such a useful thing to have in the fridge, I’ve been eating it non stop. I’ve been enjoying it on toast topped with a poached egg. Might have that for breakfast tomorrow actually.
      Anyway, throw those little anchovies in and let me know how you get on. 🙂


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