Olive and Lemon Tapenade

Olive and Lemon Tapenade Recipe


  • 100g/3½oz black olives, pits removed
  • 1 garlic clove, finely chopped
  • ½ lemon, juice and zest
  • 3 tbsp olive oil
  • 1 tbsp chopped fresh parsley
  • salt and freshly ground black pepper



It is so simple: place all of the tapenade ingredients into a small food processor and process until smooth and combined. We suggest serving on a toasted bruschetta or as a dip. A perfect appetiser.