Olive and Walnut Tapenade
Olive and Walnut Tapenade



  • 350g pitted green olives
  • 1 peeled garlic clove
  • 1 tbsp caper paste
  • 25g basil leaves
  • 25g walnuts
  • 30g sundried tomatoes in oil
  • 50ml olive oil
  • ½ lemon, juice only
  • Drain and rinse the olives and add to a food processor with the garlic, caper paste, walnuts, basil and tomatoes. Blitz to a coarse paste.
  • Pour in the lemon and oil, and pulse until you have a textured paste. Serve with crusty baguette or crudites.
5 mins
6 serving

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