Olive Tapenade with Pitta Dippers

A riot of olive flavours all mashed up in a tasty tapenade. Just add something to dip with – we like pittas

  • Serves

  • Prep

    10 mins
  • Cook




  1. Remove the stones from the olives (we used an olive pitter)
  2. Put into a mortar with the capers, garlic, thyme, lemon juice, olive oil
  3. Pound the mix with the pestle until it reaches the chunkiness you like
  4. Toast the pitta bread, then cut into triangles and get dipping


Tom's top tip: Using a pestle and mortar will mean you don’t pulp the olives and lose the natural flavour. The ingredients infuse better when bruised, as opposed to blitzed

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