A classic, simple and adaptable tapenade with a zing of lemon and pepper that will bring a little ray of sunshine to raw vegetables or fish.

SERVES:  4 PREP TIME:  10 mins


  • 200g pitted olives (mild ones work well e.g. kalamata or la verde)
  • 1 garlic clove, loosely chopped
  • ½ cup fresh parsley, loosely chopped
  • Juice of one lemon
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon olive oil


  1. Place all the ingredients (reserving a teaspoon of parsley for the garnish) in a food processor and blend until you have the consistency you like.
  2. Serve in a bowl garnished with the remaining parsley.

Inspiration and top tips

  • Try roasting the garlic for an explosive expanded flavour.
  • Use different fresh herbs like coriander, basil or oregano.
  • This goes beautifully with fish and is amazing as a dip for crudités.

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Dairy freeGluten free

  • By Helen Elliott, Mental health support

    Mental health support worker, teacher, woman, mother and friend to many. Enjoying life in my elder years, exploring how to work with purpose whilst reconnecting to my innate playfulness.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer