Appetiser Recipes: Anchovy & Olive Tapenade

Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pita bread or crusty bread. A salty savoury sensation, we enjoyed this treat with a glass or two of High Country 2008 Riesling, with its fresh citrussy aromas, tangy flavours and a crisp finish. Or you may like to try another of our Rieslings or superb white wines.

See our suggested wine matches.


1 clove garlic, chopped
440g whole, pitted kalamata olives
50g anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil


  1. Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor or blender. Add the olive oil in a stream with the motor running to form a coarse paste.

Our Favourite Wine Match:

We chose the fresh and citrusy High Country 2008 Riesling to go with this tasty dip, but you may also enjoy another Riesling or one of our popular white wines.

Click here for more recipes and wine matches...