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Artichoke and Green Olive Pantry Tapenade
serves 6


  • 1 medium clove of garlic
  • 3/4 ounce excellent Parmesan
  • 1 14-ounce can of artichoke hearts in water or brine, drained
  • 1 12-ounce jar pitted green olives, drained
  • 1 teaspoon anchovy paste
  • 1 teaspoon dried herbes de Provence
  • Zest of half a lemon
  • Juice of 1/4 lemon
  • 1 teaspoon white wine vinegar
  • 1/4 cup extra virgin olive oil
  • Handful of flat leaf parsley


Blitz the garlic and Parmesan in the food processor until they’re smashed to smithereens.  Then, add all the other ingredients, and pulse for a chunky tapenade, or run until smooth.  Serve with lightly toasted excellent bread.  Or, put in a Panini with fresh sliced mozzarella, or spoon over grilled fish.

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