Green Olive, Fennel and Coriander Dip

Its hard to be enthusiastic without sounding cheesy; this recipe is one we are proud to present to you! It will come in handy on many occasions; good for a dinner party, for a healthy family snack, or a finger food buffet!

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1 tbsp extra-virgin olive oil
1 small fennel bulb, chopped
1 garlic clove, peeled and minced
3 cups green olives 
1 tsp cayenne pepper
½ tsp freshly ground black pepper
5 sprigs fresh coriander, plus whole leaves for garnish
2 tsp fennel seeds, ground
1 tbsp orange zest
1-2 cucumbers cut  into rounds



1. Heat the olive oil in a small nonstick skillet and sauté the fennel and garlic over a medium heat until softened slightly and transparent, about 4 minutes. Remove and set aside to cool.

2. Place the olives in the bowl of a food processor together with the fennel, cayenne, pepper, coriander, fennel seeds and orange zest. Pulse on and off until the mixture becomes the consistency of a dense, chunky paste.

3. Place a scant teaspoon of the tapenade on cucumber rounds, garnish if desired with coriander leaves and serve.


Use olives from Halkidiki
Main ingredient: