Number of Portions


- 30 grams
- 2 lemons, juice only
- 6 tbsp Noels Selected Capers in Vinegar , chopped
- 12 anchovy fillets, chopped
- 500 grams Noels Stoneless Green Olives in Brine
- 1 tbsp Parsley
- Sea Salt to taste
- Black Peppercorns , freshly ground - To taste
- 60 ml virgin olive oil


Mix all the ingredients together, adding enough olive oil to form a paste. This will give you a rough textured tapenade.

For a smoother texture, put the Schwartz Chopped Garlic, lemon juice, Noel’s Capers and anchovy fillets into a food processor and process for 10 seconds.

Add the Noel’s Stoneless Green Olives, Schwartz Parsley and enough olive oil to make a paste. Season to taste as necessary.

Products used in this recipe: