Wild Tapenade

This tapenade recipe is unbelievably tasty and so versatile that you can use it with a huge amount of different wild ingredients with great success. If you’re at the coast add in Marsh Samphire and Sea Purslane, if you’re heading for a swim in the sea add in some Sea Lettuce Seaweed, if you’re in the countryside blend in some nettles for a more herby flavour… The list goes on and on.

You can enjoy it tossed through some pasta with salted anchovies, or as a spread on crackers. If you have a nice bottle of malbec and a tub of this tapenade then your night is well and truly sorted.

However, the one I’ll describe below is by far my favourite.



  1. In a food processor chuck in all of your ingredients and blitz until soft and chunky.
  2. You can make this more paste-like or less depending how you like yours.