oliveTapenade is the ultimate Greek dip – it’s even mentioned in Homer’s Odyssey!

SERVES One jar of relish

PREP TIME 10 minutes




120g black olives

120g green olives

60ml red wine vinegar

3 heaped teaspoons of fennel, chopped finely

1 level teaspoon of cumin

1 small bunch of fresh coriander, chopped finely

½ small bunch of fresh mint, chopped finely

Olive oil, two tablespoons



1. Prep:

Finely chop the herbs and spices

2. Chop the olives into coarse pieces

3. Combine olives with the red wine vinegar, and stir through

4. Add herbs and spices to mixture

5. Storage and serving:

Mixture improves over time, and flavour is sealed by adding a layer of oil on top

6. Best served on flatbread


Recipes shown are available exclusively to The Real Greek Soho, which is now open.