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Green tapenade

Green tapenade

I knocked this together a few nights ago with some forgotten olives, end-of-jar capers and some tired parsley – it came out really well. I wish I had a better photo!


  • Manzanillo olives, pitted, ~160g
  • Flat leaf parsley, stalks removed, a good handful
  • Capers, 1½ tbsp
  • Caper brine, 1 tbsp
  • Lemon, ½, juiced
  • Extra virgin olive oil, 1 tbsp
  • Salt + pepper


Chuck all the ingredients into a blender and carefully pulse a few times until combined but still chunky. I use the mill attachment for my blender.

Spread generously on toast and (if you like) top with baked Camembert.