Preparation info
    • Difficulty


Appears in
Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

  • About

There are times in a sandwich-maker’s life when they want something between their bread that is salty and bitter and a little sharp; SOMETHING TO COUNTER THE RICH, fatty goodness that they have piled up ready to devour. At times like this, tapenade is just the thing.


  • 4 anchovy fillets
  • 2 garlic cloves, grated
  • 1 tbsp capers, drained if in liquid and


Dust off your food processor.

Into the bowl of said machine, add the anchovy fillets, garlic, capers, lemon zest, dried chilli flakes and parsley stalks. Blitz until they are a sticky mess and then add the parsley leaves and thyme.

Drain the pitted olives and add to the mixer along with half the olive oil. Blitz again in short pulses so as to retain some texture to the sauce. Ta