Green olive, walnut and almond tapenade

This is super easy and super yum. It can be served as a dip with bread or used as a delicious pasta sauce.


  • 1 cup (160g) pimento stuffed green olives
  • 1/4 cup (30g) walnut pieces
  • 2 tbs slivered almonds
  • 4 anchovy fillets, drained
  • 1 tbs capers, drained
  • 2 tbs extra virgin olive oil
  • 2 tsp fresh lemon juice
  • ground black pepper, to taste


  1. Place all ingredients in a whizzer and blend until smooth. Place in storage container and cover with a thin layer of oil to prevent discolouring.

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