Go Back
Print Recipe
5 from 2 votes

Cavolo Nero Tapenade

A quick and easy sauce to serve on crusty bread, as a dip or stirred into pasta etc.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: sauces and dips
Servings: 1 jar
Author: Karon Grieve


  • 8 leaves of Cavolo Nero cabbage
  • 6 anchovies drained
  • 1 tbsp capers drained
  • juice and zest of 1/2 lemon
  • black pepper to taste
  • olive oil


  • Steam the cavolo nero leaves for 5 minutes to soften.
  • Whazz everything in a food processor and drizzle in the olive oil until you get the consistancy you prefer.
  • Store in a lidden jar in the fridge and use within 4 days.


gluten free, sugar free