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Olive Tapenade

Olive Tapenade

Maria G. Brooks
Olive tapenade is a Mediterranean-inspired spread that combines olives, capers, garlic, and olive oil into a flavorful paste. This savory dish is perfect for serving as an appetizer or spread, and it can be enjoyed with bread, crackers, or even as a topping for grilled meats or vegetables. Its bold, tangy flavor and versatility make it a crowd-pleasing option for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Condiment, Snack
Cuisine French, Italian, Mediterranean
Servings 6 Servings
Calories 80 kcal

Equipment

  • 1 Food Processor
  • 1 Measuring Cup (for olive oil and lemon juice)
  • 1 Knife (for chopping garlic, optional)
  • 1 Spoon (for stirring and serving)

Ingredients
  

  • 1 cup Kalamata olives pitted
  • ½ cup Green olives pitted, optional
  • 2 tbsp Capers rinsed
  • 2 cloves Garlic minced
  • 2 tbsp Fresh lemon juice
  • ¼ cup Extra virgin olive oil
  • 1-2 tbsp Anchovy fillets optional
  • ½ tsp Fresh thyme optional

Instructions
 

Prepare the Ingredients

  • Rinse the olives and capers under cold water to reduce excess salt.
  • Peel and finely mince the garlic.
  • If using anchovies, chop them into small pieces.

Blend the Tapenade

  • Add the olives, capers, garlic, lemon juice, and anchovies (if using) into a food processor.
  • Pulse until the mixture is finely chopped, scraping the sides as needed.

Add Olive Oil

  • Slowly drizzle in the olive oil while continuing to pulse until the tapenade reaches your desired consistency. You can make it smooth or keep it a bit chunky, depending on your preference.

Taste and Adjust

  • Taste the tapenade and adjust the seasoning if necessary, adding more lemon juice or olive oil for balance.

Serve

  • Transfer the tapenade to a serving bowl. Drizzle a bit more olive oil on top for extra flavor and garnish with fresh thyme, if desired. Serve with bread, crackers, or as a topping for grilled meats.

Notes

  • Olive Selection: Feel free to use a mix of different olives for a more complex flavor. Kalamata olives are classic, but Castelvetrano or green olives also work well.
  • Texture Options: Adjust the consistency to your liking. For a chunkier tapenade, pulse less. For a smoother spread, process longer.
  • Storage: Store olive tapenade in an airtight container in the fridge for up to a week. You can also freeze it for up to three months.
  • Vegan Version: Skip the anchovies to make the tapenade fully vegan.
Keyword Olive Tapenade