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Orange and clove Christmas tapenade

Published: 5 Nov 24
Updated: 5 Nov 24

Tapenade is an olive-based dip from Provence in southern France – this version has an orangey twist and a hint of Christmas spice from the clove. Perfect for festive entertaining and ready in minutes. You can make this dip and keep it covered in the fridge for up to 3 days – it’s perfect for making ahead.

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Easy
November 2024

Test kitchen approved

Serves 4-6
Hands-on time 5 min

Browse more budget Christmas party food ideas.

Nutrition: Per serving (for 6)

Calories: 113kcals
Fat: 11g (1.7g saturated)
Protein: 1g
Carbohydrates: 0.6g (trace sugars)
Fibre: 1.4g
Salt: 1.4g

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Before you start

Cloves can be overpowering, so this recipe only uses the small ball at the end of the little wooden stalk for a more subtle flavour. Simply pluck it from the stalk and crumble it into the mixture between your fingers. If your cloves aren’t fresh, add a third (or get a new jar) as the flavour diminishes over time.

Before you start

Ingredients

150g pitted green olives
1 tbsp capers
3 anchovy fillets in oil, drained(optional)
1⁄2 garlic clove
1⁄2 tsp dijon mustard
2 cloves, woody stalks discarded and little spheres crushed (see Know-how)
4 tbsp extra-virgin olive oil
Finely grated zest 1 orange, plus a little juice
Handful flatleaf parsley
Chicory leaves, crudités (sticks of celery, carrot, cucumber…), crisps or crackers to serve

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Method

Put everything in a blender except half the orange zest and the things to serve, then whizz until you have a coarse paste. Give it a taste and add salt, pepper and a little more orange juice if you think it needs it (it may not need any more salt, thanks to the olives, anchovies and capers).
Scoop into a serving bowl and finish with the remaining orange zest. Serve with chicory leaves, crudités, crisps or crackers – or all of them.