Home > Recipes > Budget Christmas party food recipes > Orange and clove Christmas tapenade

Orange and clove Christmas tapenade

Name: Orange and clove Christmas tapenade
Prep time: 5 min
Total time: 5 min
Yield: Serves 4-6
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

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.

Browse more budget Christmas party food ideas.

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.