Moroccan · Sauces & Condiments
Moroccan Mixed Olive Tapenade
Morocco's olive markets sell dozens of cured varieties, and this rustic tapenade blends several — briny black, cracked green and spiced red — with garlic, lemon and cumin into a coarse spread. It's a common opener alongside bread and other small dishes.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 6
- Level
- Easy
Ingredients
- 150 g mixed pitted olives (green, black, spiced red)
- 2 garlic cloves
- 1 tbsp lemon juice
- 1/2 tsp cumin
- 1/4 tsp chili flakes (optional)
- 4 tbsp olive oil
- Small handful coriander
Method
- 1
Combine
Place the olives, garlic, lemon juice, cumin and chili flakes if using in a food processor.
- 2
Pulse
Pulse in short bursts, drizzling in the olive oil, until you reach a coarse, spreadable paste — not a smooth puree.
- 3
Finish
Stir in the chopped coriander by hand.
- 4
Serve
Serve at room temperature with warm bread.
Chef's tips
- Pulse rather than blend continuously — the tapenade should keep some texture, not turn to baby food.
- Taste before adding salt; cured olives are often salty enough on their own.
Frequently asked questions
How long does this keep?
Stored in an airtight container with a thin layer of olive oil on top, it keeps in the fridge for about a week.