[WATCH] Olive tepanade

Watch Pippa Mattei make an olive tepanade, prefect for soups, salads or just to eat on its own with breadsticks

Pippa Mattei makes an olive tepanade


  • 400g black olives, pitted and rinsed
  • 75g capers, drained placed on kitchen roll
  • 30g anchovy fillets, plus a little of their water
  • 2 cloves garlic, peeled and chopped
  • 1 tsp Dijon mustard
  • 2 tbsp virgin olive oil
  • 1 lemon, juice only
  • Handful fresh basil
  • Pepper (no salt because of anchovies)


  1. Place all ingredients in your food processor and whizz for a few seconds, you do not want a smooth paste but a grainy one.
  2. Put in a serving bowl, top with chopped basil and serve with toast or breadsticks.

A spoonful of tapenade can be added to a soup, or to a salad dressing.

This recipe first appeared on Gourmet Today TV, episode 1 on TVM, on 3 October 2014.