Castello White with Chili & Olive tapenade

1 serving
  • 200g black olives, pitted
  • 3 anchovy fillets
  • 2 cloves of garlic
  • 1 tsp dried thyme
  • 2 tbsp capers
  • Juice of one lemon
  • 50-100ml olive oil
Castello White with Chili & Olive tapenade


Olive tapenade is very easy to make and lovely to have on hand as a salty accompaniment to cheese. In tapas, this tapenade tastes fantastic served with ham, chorizo and, of course, Castello Creamy Chili. Make plenty while you’re at it. Any leftovers can be stored in the fridge and used as a delicious sandwich spread.

Drain the olives and capers. Chop both along with the anchovy fillets with a mini chopper or similar until the consistency is relatively even. Add about half of the olive oil along with the thyme and whiz until the consistency is soft and smooth. Season with lemon juice, salt and pepper.

Serve with Castello Creamy White Chili.

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