Black Olive and Sundried tomato Tapenade

Tapanade and crostini (1)

Home made Tapenade with crostini

This great classic dip is not just a dip by the way, it’s delicious and so easy to make.

The Tapenade recipe here consists of mostly fridge/store-cupboard ingredients. What could be better? The recipe calls for a small handful of fresh Basil, but I’d say I’ve made it more times without Basil, than with it, so don’t let a lack of fresh Basil put you off!

If you like Tapenade, then you’ll know a) how addictive it is and b) how it makes a delicious topping for a piece of cod or a chicken breast. If – and it’s a very big ‘if’- there’s any left, it’s never going to go to waste.


  • A small food processor, or my preferred utensil – a hand-held processor.
  • A tall, sturdy jug, preferable made of glass/ceramic – I find that a plastic jug can become stained when making this.
  • a smallish bowl for serving

INGREDIENTS: This makes a decent-sized dip for about 6 as part of a Meze plate – the pictures show the amount  from 1 jar from Sainsbury’s.

  • 1 jar or tin of ready-pitted Black or Green Olives – My jar weighs 400g but only gives 160g of olives. You can certainly use fresh olives, but it’s not necessary – unless you love stoning olives!
  • 2 heaped dessertspoons of Sun-dried Tomato Paste
  • a squeeze of lemon juice
  • 1 heaped dessert spoon of Capers

Tapenade (5)

  • 2 tablespoons of Olive oil
  • Handful of Basil, finely chopped
  • 1 teaspoon of Dijon Mustard

Tapenade (6)



Tapenade (3)


  • Drain the Olives and Capers, then rinse well well under running water.
  • Shake off as much water as possible and dry them on a piece of kitchen paper or a clean tea towel.
  • Put the olives and capers into the jug.
  • Add all the other ingredients, and blitz away until you’re happy with the consistency. Scrape down the sides of the jug a couple of times as you go. Some people like their Tapenade minced very finely, I don’t really mind a little ‘chunkiness’
  • Scrape out all the Tapenade into your chosen bowl, and drizzle a little extra oil on top.
  • This can be made up to 2 days before, and kept, covered well, in a fridge. Stir well before serving and perhaps add another drizzle of olive oil.
  • I usually serve this with small Crostini, some toasted Pita Bread, sliced up, or with fresh vegetable Crudités  – or sometimes with all of them!
  • Sit back and wait for the compliments!


  • This is a strong-flavoured dip, so be sure to wrap it well if you’re keeping it chilled – a couple of layers of clingfilm, or the eco-alternative, waxed wraps – should keep the contents of your fridge safe!
Tapenade (1)




I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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