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Green Olive and Almond Tapenade

Tapenades are a great store cupboard essential, spread on toast, stir into pasta, make into a salad dressing or spread on puff pastry and top with vegetables for a quick supper.

Green Olive and Almond Tapenade

Serves: 6

Dietary: Vegan


  • 150g green olives, pitted 
  • 100g blanched almonds 
  • 60g capers, drained & rinsed 
  • 1 garlic clove, finely chopped 
  • 1/2 small white onion, finely chopped 
  • 2 tbsp olive oil 
  • 2 tbsp lemon juice 
  • 1 tsp maple or agave syrup 
  • lots of freshly ground black pepper 
  • Flat leaf parsley for garnish


  1. Place the almonds on a baking tray and roast or dry fry in a frying pan until just golden, making sure they don’t burn. 
  2. Place in a food processor and whizz until roughly ground, (not as smooth as ground almonds) put to one side. 
  3. In the food processor, put the olives, capers, garlic and onion. Blend to chunky consistency. 
  4. Add all the remaining ingredients and blend again. 
  5. Add the ground almonds to the olive mixture and mix well.
  6. The consistency should be easy to spread with little chunks of olive and caper remaining. 
  7. Check for seasoning.