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Sauce Recipe: Tapenade

Sauce Recipe: Tapenade

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course How To, Sauces, Dips & Spreads
Cuisine French
Servings 24


  • 125g nigoise olives, stoned
  • 2 anchovy fillets in oil, drained
  • 2 garlic cloves, crushed
  • 2 tablespoons capers
  • 1 teaspoon Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • Freshly squeezed lemon juice to taste
  • Freshly ground black pepper


  • #Using nigoise olives will give the finished sauce a truly authentic flavour. It is preferable to buy whole olives and stone them yourself – to do this, simply press down firmly on the olives using your thumb, and the olive flesh will split to reveal the stone, which is then discarded.# Put the olives, anchovies, garlic, capers and mustard in a mortar (or food processor) and pound with a pestle to form a fairly smooth paste.
  • Gradually blend in the oil and add lemon juice and pepper to taste. Transfer to a dish, cover and refrigerate for up to 5 days.
Keyword Sauce recipes