Olive Tapenade

Olive Tapenade


100g pitted Kalamata olives

2 small chillies, chopped

2 garlic cloves

30ml olive oil

20ml red wine vinegar

1 sprig fresh thyme

1 sprig parsley, finely chopped


Place ingredients except for parsley into a blender or food processor and combine until almost smooth.

Top with fresh parsley and drizzle with a little more olive oil.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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