Rosemary and Chilli Olive Tapenade

Tapenade is a delicious salty condiment made with olives and is fantastic slathered on crackers or as a dip. I also love it as part of a cheeseboard and it tastes amazing with goat’s cheese.

It takes almost no time to make – just whizz the black olives and anchovy paste with olive oil and lemon juice and then add the zingy kick from the chilli flakes and rosemary leaves.

The olives and the anchovies are packed full of super-nutritious omega fats which support healthy cell structure and benefit heart health, brain health and our energy levels. The rosemary can help to lift the mood and reduce anxiety.

Don’t keep this just for the adults – some kids simply adore the salty rich flavours, so let them try it too!

Suitable from 1 year plus.

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Rosemary and Chilli Olive Tapenade

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Prep Time 3 minutes
Total Time 3 minutes
Course Lunch Boxes & Picnics, Sauces, Dressings & Dips, Snacks & Treats
Servings 6 servings
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-sugar, Nut-free



  • Put all the ingredients into a food processor, and blitz on pulse to form a pâté-like texture (this takes less than a minute).
  • Serve as a dip with crunchy vegetable sticks or spread on little crostini as a delicious nibble.


  • If you don’t have Kalamata olives, other black or green olives work well too. Remember to remove the stones.
  • Vegetarians and vegans can enjoy this if you switch the anchovies to yeast flakes. 
  • This is also delicious added to pasta sauce or served with lamb.
  • The tapenade will keep in an airtight container in the fridge for up to five days. It also freezes well. Pop it into a freezer-proof container with a lid and store for a maximum of three months.
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