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Recipe Category: Savouries » Dips » Appetisers

Green Olive and Pistachio Tapenade

A piquant spread that is perfect served with fresh tomatoes and crusty bread.

  • 1/2 cup pitted green olives
  • 1/4 cup continental parsley leaves
  • 4 anchovies
  • 1 clove garlic, peeled
  • 1 tablespoon shelled pistachios
  • 1 tablespoon capers
  • 1-2 tablespoons mayonnaise
  • extra virgin olive oil, as needed

Blend all ingredients except oil together to make a paste and mix in 1 tablespoon olive oil. Refrigerate for at least 1 hour to allow the garlic flavour to soften. Spoon into a serving bowl, drizzle with olive oil and garnish with parsley leaves and a sprinkle of pepper. Serve thinly spread onto crusty bread accompanied by cherry tomatoes.


Tapenade keeps refrigerated for up to 2 weeks.

Author: Naomi Crisante
Date Created: 14/10/2021