Olive tapenade | KitchenAid
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KitchenAid Blender recipe - Olive tapenade

A versatile dip, spread or topping. A strong, delicious olive based spread made in an instant in the KitchenAid blender. Makes 1 ½ cups.


300g black pitted Kalamata olives
2 cloves garlic
2 spring onions, roughly chopped
3 tbs extra virgin olive oil
¼ bunch parsley stalks, leaves removed
1 anchovy fillet
Freshly ground black peppercorns, to taste


Place all the ingredients into the blender jug. Cover and select speed 2 (Chop). Pulse 6 seconds or until the desired consistency is reached.

Serve with toasted bread.


  • Use fresh good quality olives.
  • If desired, balsamic vinegar can be added (about 1 tsp) instead of the anchovy fillet.

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