I’ve been very fortunate to travel quite a lot, and one of my favorite places to visit so far was France. The food, the wine, the people, the culture – all amazing, and don’t get me started on the galleries! One day I was sitting in a little Parisian bar one day when the waiter brought me some complimentary bread covered in an amazing-tasting but almost black paste called tapenade. I didn’t really know what it was, but I knew I liked it. It was salty, savory, and altogether delicious.

I enjoyed my tapenade so much that as soon as I got home I set about learning how to make it. Thankfully, it turned out that it’s easy to make and all you need is an immersion blender and five spare minutes.

Tapenade is not only quick and easy to make. It’s also very healthy – olives are super-high in monounsaturated fats which are good for your heart. Olive oil is excellent too.

I enjoy tapenade with a glass of red wine at the weekends – red wine is good for your heart too when consumed in moderation. This recipe always reminds me of my time in France and I hope you enjoy it as much as I do! Just spread it on crusty, fresh bread and imagine you are in a Paris pavement café! Feel free to skip the anchovies; I know that some people don’t like these salty, fishy bites.

Ingredients –  makes four servings:

4 ounce black olives, pitted
2 tablespoons capers
1 clove garlic, chopped
2 anchovies (optional)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and freshly ground pepper


Put all the ingredients into a deep bowl. Use your immersion blender to thoroughly blitz the ingredients until smooth – around 30-seconds. Serve on toasted bread or with crudité for dipping. Store in an airtight jar for 24-48 hours in the fridge.

Nutrition per two-tablespoon serving: 

70 calories
Carbs 2 grams
Fiber 1 gram
Fat 8 grams
Protein 0 grams

More Immersion Blender Recipes

Your immersion blender allows you to prepare healthy dishes in less than 5 minutes. Get inspired and use it. More recipes here


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Hi, my name is Sarah and I’m so happy that you’re here! I've shared my story here

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