Tapenade Recipe

For a 10-minute appetizer dip, sandwich spread, or pizza “sauce,” try this easy homemade Olive Tapenade. Customize this Mediterranean spread with any variety of briny olives.

If you love olives, you’ll love the salty, briny flavor of this tapenade spread. I love to eat it on fresh bread or toasted baguette slices, something with a neutral flavor profile that doesn’t compete with tapenade.

It’s delicious on a Mezze platter too (an appetizer board of Mediterranean fare). Pile fresh vegetables, olives, nuts, and pita chisp, then add bowls of hummus or roasted eggplant dip to complete your Med Feast.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.

Tapenade is made with olives and capers, then flavored with other herbs and spices. The dish is finished with plenty of olive oil to give it the desired consistency.

Olive tapenade has a briny, salty flavor from the olives. This version also contains anchovies which lend a strong umami (meaty/savory) flavor.

To put this homemade Olive Tapenade to terrific use, spread it on toasted baguette, enjoy with fresh vegetables, toss with pasta, stuff inside roasted mushrooms, use it instead of your usual pizza sauce, share as part of a charcuterie board, add a scoop to a buddha bowl or salad, or slather it on a sandwich.

This vegan Mediterranean Buddha Bowl is full of colorful veggies and plant-based protein like quinoa, roasted chickpeas, and hummus. Eating nutrient-dense food packed with protein and fresh vegetables is always a good idea, and this…

Easy Tapenade

This tapenade recipe tastes so fresh and comes together so easily! Serve this French olive spread with crackers, crostini, cheese plates or on sandwiches. Recipe yields 1 1/2 cups tapenade.

Prep: 10min

Total: 10min

Yield: 1

Serving Size: 1/4 cup

Nutrition Facts: servingSize 1/4 cup, calories 134 calories, Sugar 0.2 g, Sodium 412.5 mg, Fat 14.6 g, Saturated Fat 1.6 g, Trans Fat 0 g, Carbohydrate 2.6 g, Fiber 1.3 g, Protein 0.3 g, Cholesterol 0 mg

Ingredients:

• 1 cup Castelvetrano olives, pitted*
• 1/2 cup Niçoise or Kalamata olives, pitted*
• 1/4 cup lightly packed fresh flat-leaf parsley (thin stems are ok)
• 1 tablespoon drained capers
• 1/4 cup extra virgin olive oil
• 2 medium cloves garlic, pressed or minced
• 1 tablespoon lemon juice

Instruction:

1. In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
2. Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.

Olive Tapenade

For a 10-minute appetizer dip, sandwich spread, or pizza “sauce,” try this easy homemade Olive Tapenade. Customize this Mediterranean spread with any variety of briny olives.

Prep: 5min

Total: 10min

Yield: 12

Serving Size: 0.5 cup

Nutrition Facts: calories 68 kcal, servingSize 0.5 cup, Carbohydrate 1 g, Protein 1 g, Fat 7 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 337 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 6 g

Ingredients:

• 1 1/2 cups pitted, brine-cured olives ((see note 1))
• 1 teaspoon anchovy paste
• 3 tablespoons capers (rinsed (see note 3))
• 1 1/2 tablespoons parsley (coarsely chopped )
• 3 cloves garlic (roasted if desired (see note 4))
• 3 tablespoons fresh lemon juice ((from 2 lemons))
• Salt and freshly ground black pepper
• 1/4 cup olive oil

Instruction:

1. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.
2. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.

Olive Tapenade

This olive tapenade recipe is an easy, delicious appetizer! We love to serve it with crackers or baguette. Find additional serving suggestions in the post above.

Prep: 5min

Total: 5min

Ingredients:

• 1½ cups pitted olives (mix of kalamata and green olives)
• 4 oil-packed sun-dried tomatoes
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon capers
• ½ tablespoon fresh lemon juice
• 1 garlic clove
• ⅓ cup fresh basil or parsley

Instruction:

1. In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.
2. Pulse until combined but still chunky. Add the fresh herbs and pulse again.

2 classic French spreads you can easily make at home: Anchoiade and Tapenade

FAQ

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