Skip to contentSkip to footer

Coriander-almond tapenade

A delicious, slightly sweet tapenade of coriander and almonds.

Makes 850g.

Allergens & dietary requirements

  • Mustard
  • Nuts
  • Vegan


  • stalks spring onion
  • cloves garlic
  • 75 ml water
  • tbsp Dijon mustard
  • 300 coriander
  • 100 almonds
  • 100 palm sugar (gula jawa)
  • 250 ml olive oil

Preparation method

  • Process the spring onion, garlic, water, and Dijon mustard in a blender until smooth.
  • Add the remaining ingredients and process the mixture for another 2.5 minutes.
  • Vacuum seal the tapenade tightly in a vacuum pouch and place the pouches in a bath of iced water to preserve the green colour.

Serving suggestions

  • Delicious with cucumber, peanuts and beef.
  • Combines well with components of sweetcorn, red chilli peppers, and prawns.
  • Perfect with tortillas filled with black beans and jalapeño peppers.