This isn’t a traditional version of the Provençal specialty, but I think the addition of macadamia nuts mellows out the saltiness of the olives and gives the paste a creamier consistency.

Average: 5 (2 votes)


100g black kalamata olives

2 tbps extra virgin olive oil

2 salted anchovies (optional)

10 macadamia nuts

Half a loaf of sourdough

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Using a pestle and mortar makes all the difference the French would tell you – gradually incorporating all the ingredients into a delectable paste as opposed to whizzing up an olive smoothie.

If you must use a food processor, whiz up all the ingredients. Add a little extra glug olive oil according to the consistency you desire.

Slice the sourdough as thin as you can and swipe a thin layer of the tapenade over the top. It's meant to look rustic after all.