Olive and Wild Garlic Tapenade

Name: Olive and Wild Garlic Tapenade
Total time: 10 min
Yield: Makes about 400 g
Cuisine: British
Ingredients: 200 g pitted black olives, drained; 100 g pitted green olives, drained; 50 g wild garlic, washed and roughly chopped (or a roughly chopped garlic clove); 50 g wild garlic, washed and roughly chopped (or a roughly chopped garlic clove); 50 g flat-leaf parsley, leaves picked; 2 tbsp capers; 2 tbsp olive oil; zest and juice of a lemon, plus more juice if needed; sea salt

Preparation info

Makes about
400 g

Difficulty
Easy
Ready in
10 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

For all the savoury pickle lovers out there, olive tapenade is a wonderful recipe to have up your sleeve: it’s a brilliant way to lift a simple pasta dish and an easy and delicious thing to serve at a party alongside some fresh focaccia or flatbreads.

Ingredients

200 g pitted black olives, drained
100 g pitted green olives, drained
50

Europe
United Kingdom
Sauce
Vegan
Gluten-free
Mediterranean
Scotland

Method

Put the olives into a blender along with the wild garlic, parsley, capers, olive oil and lemon juice and zest. Pulse or blitz just enough to get a textured tapenade that isn’t too smooth.
Taste and add sea salt or an extra squeeze of lemon juice if it needs it.