Tapenade comes from the word tapeno with means ‘caper’ in Provençal. This paste is absolutely delicious and can be used for so many things. I like to spread it on toast to serve with the red mullet dish, left, but it is also great just to have on toast as a snack with drinks.


  • 225 g (8 oz) black olives, stoned
  • 1 small garlic clove, crushed
  • 50 g (2 oz) tinned anchovy fillets, drained
  • 25 g (1 oz) capers, drained
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • freshly ground black pepper


Place the olives, garlic, anchovies and capers into a food processor and blitz to a purée. While the motor is still running, slowly add the olive oil until the mix is pliable. You may need a little more olive oil. Add the lemon juice and season to taste with pepper. The tapenade is now ready to use or will keep for about a week in the fridge.