• Preparation Time10 mins
  • Serves4
2 anchovy fillets, mashed
1 clove garlic, smashed
1 cup black nostraline olives, pitted and roughly chopped
1 cup green Sicilian olives, pitted and roughly chopped
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/2 tablespoon capers, rinsed and chopped
Toasted bread and garlic, to serve
Sliced heirloom tomatoes, to serve, optional

Cook's Note: Nostraline olives are a type of black olive from the Tuscany region of Italy. Any high-quality brined black olive, such as nicoise or kalamata, can be used in their place.

Mash the anchovies with the garlic in a mortar and pestle. Mix in the olives, olive oil, parsley, lemon juice and capers. If desired, serve the tapenade on toasted bread rubbed with raw garlic, a drizzle of olive oil and a slice of beautiful heirloom tomato.

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