Tangy tapenade

Olives olives! I really love them. But I must be honest – I don’t regularly do much with them either than have them alongside another dish so when I was tasked with creating something with these olives from cypressa I knew I would make something simple and ‘snacky’. This is really easy and you can adapt the flavours to adjust to what you like!


  • 1 jar of Cypressa Olives – Drained
  • 1 clove of garlic (on top of what is in the jar)
  • 1 tsp capers (or it will be too tangy)
  • 2 or 3 sun dried tomatoes
  • 1 cup chopped parsley
  • 1 tsp Olive Oil
  • Juice of half a lemon
  • 1 tsp Oregano
  • 1 shallot, roughly chopped
  • Salt & Pepper, to taste



This is an easy one.

1. Blend all ingredients in a food processor
2. Taste and adjust seasoning to your liking


You can Keep this in the fridge in an air-tight container for about a week.

Let me know what you think!!

Live love create enjoy

Droulla ❤ ❤


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