• Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 to 6 servings
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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 

Toasted bread and garlic, to serve

Sliced heirloom tomatoes, to serve, optional


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

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.

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