The perfect smoked olive tapenade

Tapenade is a particularly French dish consisting of puréed or finely chopped olives, capers, and olive oil is usually enjoyed as a starter or hors-d’oeuvre. It is often spread on bread or crackers and is sometimes used to stuff chicken.




  • 200g Kalamata olives, pitted
  • 100g smoked Kalamata olives, pitted
  • (available at delis)
  • 4 anchovy fillets
  • 45ml (3 tbsp) capers, rinsed
  • 1 garlic clove
  • juice of ½ lemon
  • salt and freshly ground black
  • pepper, to taste
  • 180ml (¾ cup) De Rustica Extra Virgin Olive oil


1. For the smoked olive tapenade, place all of the ingredients except the olive oil in the bowl of a food processor. Blitz until coarsely chopped.
2. With the motor running, slowly add the olive oil in a steady stream to form a paste. Spoon into a serving dish and set aside. Serve with toasted bruschetta, fresh figs and microgreens.
Recipe from Food & Home (