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White with chili and olive tapenade

White with chili and olive tapenade

1 serving

On a first-name basis with cheeseboards and tapas alike – our recipe for soft white cheese with chili and olive tapenade matches cheese and dried meats like salt does pepper. Featuring a blend of fresh herbs and pitted olives, it boasts savoury anchovies and capers in a dash of olive oil and lemon juice.

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  • 200 g black olives, pitted
  • 3 anchovy fillets
  • 2 garlic cloves
  • 1 tsp dried thyme
  • 2 tbsp caper
  • juice of 1 lemon
  • 50 - 100 ml olive oil



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 White with Chili. Make plenty while you’re at it. Any leftovers can be stored in the fridge and used as a delicious sandwich spread.

1. Drain the olives and capers. Chop both along with the anchovy fillets with a mini chopper or similar until the consistency is relatively even.

2. Add about half of the olive oil along with the thyme and whiz until the consistency is soft and smooth.

3. Season with lemon juice, salt and pepper.

Serving Suggestion

Serving Suggestion

Serve with Castello Creamy White Chili.