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Anchovy and Black Olive Tapenade with Chilean EVOO

A perfect party spread!


  • 6 salted anchovies or 8 anchovies in oil
  • 1 whole peeled garlic
  • 9 ounces pitted black olives
  • 3 teaspoons of capers
  • 8 Tablespoons of Chilean Extra Virgin Olive Oil
  • 2 teaspoons of mustard
  • 2 teaspoons of brandy (optional)
  • A pinch of pepper


  • Rinse the anchovies to remove the salt. Remove the head and spine, rinse and drain.
  • Place the anchovies, garlic, olives and capers in a food processor. Blend them until you get a paste. Put food processor on Pulse while adding the Chilean Extra Virgin Olive Oil. Keeping the food processor on Pulse, add in the mustard, brandy and pepper.
  • Serve at room temperature with toast or crackers, or serve as a topping on eggs, potatoes or vegetables.
  • Check out more savory recipes here:
  • Stuffed Peppers with Chilean EVOO, Peas, and Cashews
  • Lobster Buns with Shiso Pesto 


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

CONTACT US T. 56 (2) 2891 9932 F. 56 (2) 2891 9936