• serves 4
  • Easy

Got 10 minutes to spare? Ditch the jar and make your own Provençal tapenade instead. Spread over toasted baguette for lunch or stuff into poultry for a main course.



  • pitted black olives 250g, rinsed and drained
  • capers 35g, rinsed and drained
  • anchovies in olive oil 10g, drained
  • olive oil 3 tbsp, plus extra for rubbing
  • garlic 10g, plus extra for rubbing
  • red chilli 1, seeded and finely chopped
  • baguette sliced, to serve
  • herbs de Provence ¼ tsp


  • Step 1

    Blend the olives, capers, anchovies and oil, then stir in the garlic and chilli.

  • Step 2

    Rub the baguette with olive oil and garlic, toast and spread with tapenade.

Nutritional Information

  • Kcals 159
  • Carbs 0.9g
  • Protein 1.4g
  • Fat 16.6g
  • Salt 1.86g
  • Saturates 2.1g
  • Fibre 3.2g