03 January 2013,23:35 by

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Serves :

Preparation Time :
30 minutes

Preparation Method :

  • Drain the anchovies, reserve the oil from the can. Coarsely chop the fish and place in the blender.
  • Add the reserved oil and all the remaining ingredients. Process to a smooth puree.
  • Transfer the tapenade to a dish, cover with plastic wrap and chill in the refrigerator until ready to serve.


  • 100 grams canned anchovy fillets
  • 3 tablespoon cooking oil
  • 2 tablespoon lemon juice
  • 350 grams black olives, pitted and coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoon capers, drained and rinsed
  • 1 tablespoon Dijon mustard

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