Black olive and bokkom tapenade

A match made in Mediterranian heaven.
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Recipe from: 11 August 2010
Preparation time: 5 mins
Cooking time: 5 mins


  • a bowl
    black olives, stones removed
  • 2
    bokkom shreds marinated in olive oil and lemon juice
  • 3
    garlic cloves, peeled and crushed
  • 1
  • 1
    sprig rosemary
  • 1
    sprig parsley
  • 1
    sprig lemon thyme
  • pinch of salt
  • black pepper
  • olive oil
  • fresh lemon
Servings: Change Serving


Roughly blend the olives, garlic, bokkoms and herbs in a food processor, using the ‘pulse’ function.
If you don’t have a food processor, use a sharp chef’s knife to finely chop all the ingredients.
Aim for a spreadable paste, without mashing it up too much.
Taste for salt (seems superfluous, but trust me - the olive bitterness can be overpowering sometimes), black pepper and lemon juice.

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Tip of the day

Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

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