Quick And Delicious
Olive Tapenade
June 28, 2015
This recipe is courtesy of the wonderful Jude Blereau and her book, ‘Coming home to eat – wholefood for the family’.
It’s seriously good, seriously quick and tastes so much better than anything you will buy.  Thank you Jude!
Olive Tapenade

  • 2 cloves of garlic, crushed
  • 1 cup of pitted olives
  • Small sprig of rosemary
  • About 24 leaves fresh oregano
  • ¼ cup of olive oil


  • Place all the ingredients into a blender, except the olive oil.
  • Blend for about 1 minute.
  • Add the olive oil and blend again until it’s the consistency you like
  • Place in a bowl or jar and cover with a drizzle of olive oil again to help preserve



  • This is a garlicy recipe, so cut back on it if you’re not a big fan!  Or otherwise enjoy those great health promoting properties garlic and the beautiful fresh herbs have to offer.
  • If you love anchovies, they can be a great addition for extra flavour and nourishment.
  • On the rare occurrence you find yourself with leftovers, enjoy it in sandwiches, with fish or eggs eg a plain egg frittata – delicious.
  • This tapenade should last 4 or 5 days in the fridge, (if it’s not eaten first)!

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