Green olive tapenade Recipe

Make an impression by making your own home-made tapenade for expert apéritifs oozing with Southern charm! To accompany pasta or meats such as rabbit, you should always keep a jar of tapenade at hand. So, grab your mortar and pestle! Ultimately, the most difficult thing could very well be finding a place for it on your shelves!




30 minutes
Heat treatment time

Green olive tapenade

Ingredients list

  • 200g green olives, pitted
  • 10 anchovy fillets (half the weight of the olives)
  • 100g capers, drained (around 2 tbsp)
  • 150ml olive oil
  • Black pepper
  • 3 garlic cloves
  • A drizzle of lemon juice (optional)

Number of servings


Jar suggestion

Le Parfait Super Terrines

Le Parfait Super or Le Parfait Familia Wiss 350ml Terrine Jars

All products


  1. Grind the pitted olives, anchovy fillets and capers with a mortar and pestle or a meat grinder (avoid the food processor if possible).
  2. Gradually add the olive oil and continue to grind the mixture until it becomes a more or less smooth paste, according to your personal taste.
  3. Season with the pepper, garlic and, if using, the lemon juice. Stir.
  4. Fill the Le Parfait Super or Le Parfait Familia Wiss terrine jars up to 2cm from the brim and immediately seal and heat-treat the jars for 1 hour at 100°C.

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