Olive, Caper and Sundried Tomato Tapenade

P5 minutes C5 minutes S2


350g Riviana Pitted Kalamata  Olives
10g Riviana Minced Garlic
50g Riviana Capers
50g Riviana Sundried Tomato Strips
50g fresh spring onions, roughly chopped
40ml Anchor Lemon juice
60ml Always Fresh Extra Virgin Olive Oil
freshly ground black pepper, to serve
Assorted crackers, Melba toasts or toasted breads.


Place olives, garlic, capers, sundried tomatoes, spring onions and lemon juice in a food processor and process until finely chopped.


While food processor motor is running, gradually drizzle olive oil until well combine and just smooth. Season with pepper to taste.


Serve with assorted crackers, Melba toasts or toasted breads.

Products used

Tips and hints:For a thinner tapenade combine mixture with more Always Fresh Extra Virgin Olive Oil. Spread tapenade over focaccia or pizza bases for extra flavour.For delicious hot roasted potatoes, toss potatoes in tapenade and bake until crisp, golden and tender.