Apricot Tapenade


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 250 g (8 oz/1⅓ cups) dried apricots, soaked
  • 2 sprigs rosemary
  • 100 ml (approx. 3 fl oz/½ cup) olive oil
  • juice of ½ lemon
  • 1 garlic clove
  • freshly ground pepper and salt


Blitz all tapenade ingredients in a food processor. If necessary, add some oil. You can keep the tapenade in the refrigerator for some time. Make sure the tapenade is always covered with a thin layer of oil. This tapenade is great on toast, as is, or with cheese or raw ham.