Anchovy, olive and almond tapenade


Preparation info

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By Signe Johansen

Published 2018

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Tapenade is a classic example of what can come from a good fridge or store-cupboard forage: it requires an assortment of intensely-flavoured ingredients, simply blended together and consumed with rather more toast or melbas than you might anticipate. Store-bought versions are often too bitter for my taste, a likely result from using quite sharp olives. This version, however, is a savoury delight. Feel free to play with the proportions of ingredients: add more or fewer anchovies, or increase