Olive Chocolate Tapenade with Hellenic Farms Kalamata Olives

Makes 6-8 servings

Adapted from Rococo: Mastering the Art of Chocolate by Chantal Coady


1 jar Hellenic Farms Pitted Kalamata Olives, drained

5 preserved Anchovy Fillets, drained and chopped

1 large clove garlic, peeled and chopped

2 tablespoons capers, squeezed of vinegar

5 tablespoons FIVE Extra Virgin Olive Oil, plus more for jarring

1 fresh red chilli, deseeded and thinly sliced, or to taste

25 grams good quality dark chocolate, like Palette de Bine Single Origin Dark Chocolate


-Pulse all of the ingredients(except the chocolate) together in the bowl of a food processor until they have formed a rough paste. 

-Melt the chocolate slowly in the microwave, and stir into the tapenade

-If you do not plan to serve this immediately, press the tapenade into a sterilized jar and cover with olive oil before sealing.  This will keep in the refrigerator for 2 weeks. Bring to room temperature before serving.

-Serve with sliced baguette or fresh vegetables.