Taihoa Olive Tapenade

Olive Tapanade


250gm black kalamata olives (pitted)
50 grams of capers
1 teaspoon mustard
1 teaspoon lemon juice
1/2 teaspoon of balsamic vinegar
a few drops of Tabasco
1 tablespoon thyme
1 tablespoon Italian parsley
1-2 cloves of garlic peeled
1-2 anchovy filets
60ml Taihoa Tides Extra Virgin Olive Oil, plus extra for topping


1. Pulse all ingredients in a food processor together until a semi-smooth texture is achieved.
2. Pour into serving dish and drizzle over with extra olive oil.

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