Olive Tapenade

Why You’ll Love This Recipe

Olive Tapenade is a bold and savory Mediterranean spread made from briny olives, capers, garlic, and olive oil. It’s perfect as an appetizer on crusty bread, a topping for grilled meats, or even stirred into pasta. This simple yet flavorful dish brings the essence of the French Riviera right to your table, delivering an umami-packed punch in every bite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

black olives (pitted, such as Kalamata or Niçoise)green olives (optional for variety)capersgarlicanchovy fillets (optional but traditional)fresh lemon juiceolive oilfresh thyme or parsley (optional for garnish)

directions

Place the black olives, green olives (if using), capers, garlic, and anchovy fillets in a food processor.

Pulse until the mixture is finely chopped but not pureed.

Add the lemon juice and slowly drizzle in olive oil while pulsing until a coarse paste forms.

Taste and adjust seasoning if needed.

Transfer to a bowl and stir in chopped fresh herbs, if using.

Serve immediately or refrigerate for later use.

Servings and timing

This recipe yields about 1 cup of tapenade.
Preparation time: 10 minutes
Total time: 10 minutes

Variations

Add sun-dried tomatoes for a sweeter, tangier twist.
Include roasted red peppers for added depth and color.
Use green olives only for a brighter, tangier version.
Replace anchovies with a pinch of sea salt for a vegetarian option.

storage/reheating

Store Olive Tapenade in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze in small portions for up to 2 months.
Bring to room temperature before serving for best flavor and texture.

FAQs

What is tapenade traditionally used for?
It’s commonly served as a spread on bread or crackers, but it also makes a great dip, pizza topping, or sandwich condiment.

Can I make this without a food processor?
Yes, finely chop all ingredients with a knife and mix by hand.

Do I have to use anchovies?
No, you can omit them or replace with a bit of salt or miso paste for umami.

Is tapenade supposed to be smooth or chunky?
It should be a coarse paste, not fully smooth or pureed.

Can I use canned olives?
Yes, just ensure they’re pitted and rinsed if overly salty.

Is tapenade keto-friendly?
Yes, it’s low in carbs and high in healthy fats, making it suitable for keto diets.

Can I serve it warm?
It’s best served at room temperature, but can be lightly warmed if using as a sauce.

Can I add cheese to it?
Feta or Parmesan can be mixed in for a richer flavor, though it’s not traditional.

What wines pair well with tapenade?
Dry white wines, rosé, or a light red like Pinot Noir complement it well.

What bread works best for serving?
Baguette slices, crostini, or rustic sourdough are ideal.

Conclusion

Olive Tapenade is a deliciously briny, versatile spread that brings Mediterranean flair to any meal or gathering. Whether used as a dip, sandwich spread, or topping, it’s an easy way to elevate your culinary repertoire with minimal effort and maximum flavor.

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