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Green Tapenade with Anchovies and Capers

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Prep Time 5 mins
Cook Time 0 mins
Course Accompagnement, Apéritif
Cuisine Française, Méditéranéenne
Servings 6


  • Mixeur


  • 170 g green olives pitted and drained
  • 4 anchovy fillets
  • 10 green capers
  • 60 ml olive oil
  • 25 ml lemon juice
  • 1 garlic clove optional
  • Pinch of pepper


  • Put all the ingredients in a blender and blend until you get a smooth texture. Add a last drizzle of olive oil.
  • This Green Tapenade with Anchovies and Capers can be kept in the refrigerator for 7 days.


As for garlic, the traditional recipe calls for garlic. However, when I want a lighter flavored tapenade that is not too garlicy, I remove the garlic.
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