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Best Tapenade

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Recipe made by the ambassador for Olives from Spain José Pizarro. Spain is the largest producer of olives in the world. The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña. Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed with one or more ingredients such as pimento, onion, tuna, anchovy, salmon, almond, etc. It is a healthy seasonal ingredient, with the Spanish olive harvest running from September-March.













Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb, Sugar-Free


3 tablespoons olive oil, extra-virgin
1 clove garlic
finely chopped
½ each red chili peppers
freshly sliced
3 tablespoons capers
finely chopped
50 grams anchovy fillets
1 tin, reserve the oil
250 grams black olives
Spanish, such as Aragon, pitted
1 tablespoon oregano
½ each lemon
juice and zest, or to taste
sea salt
black pepper
freshly ground


This is the way I make tapenade:

In a saucepan heat the olive oil over a medium heat and fry the garlic and chilli until the garlic is a nice golden colour.

Leave to cool.

Put all the ingredients together in a food processor and blend.

Normally I use the oil from the anchovies.

Be careful with the salt seasoning as the anchovies and the capers are quite salty.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 18985% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 1182mg 49%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 10%
Sugars g
Protein 9g
Vitamin A 6% Vitamin C 7%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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