Olive Tapenade Recipe

Introduction

Olive tapenade is a flavorful Mediterranean spread made from olives, capers, and herbs. It’s perfect for adding a savory punch to crackers, sandwiches, or roasted vegetables. Quick and easy to prepare, this tapenade brings bold tastes in just minutes.

Ingredients

• 1 cup Kalamata olives (160g), pitted
• 2 tablespoons capers
• 3 tablespoons olive oil
• 1 teaspoon red wine vinegar
• ½ tablespoon crushed garlic
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon dried oregano
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

1. Step 1: Check the olives carefully to ensure no pits remain, even if they are labeled pitted.
2. Step 2: Add all ingredients to a food processor.
3. Step 3: Pulse the mixture into a chunky paste, stopping regularly to scrape down the sides.
4. Step 4: Continue until the tapenade is well mixed but still retains a bit of texture.
5. Step 5: Transfer to a covered container for serving or storage.

Tips & Variations

• Use green olives instead of Kalamata for a milder flavor.
• Add anchovies for a traditional salty depth.
• Serve with crusty bread, crackers, or as a topping for grilled fish or chicken.

Storage

Store olive tapenade in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks. Bring to room temperature before serving for best flavor. Reheat is generally not needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred olives for this recipe?

Yes, jarred or canned olives work well as long as they are pitted and rinsed if overly salty.

How long does the tapenade keep once opened?

When stored properly in the fridge, tapenade stays fresh for up to 2 weeks.

Olive Tapenade Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

This Olive Tapenade is a flavorful Mediterranean spread made from Kalamata olives, capers, garlic, and herbs, blended into a chunky paste. Perfect as a topping for bread, crackers, or as an addition to various dishes, this easy no-cook recipe brings a salty, tangy, and aromatic punch to your appetizers or meals.

• Author: Hannah
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 cup (about 4 servings of ¼ cup each) 1x
• Category: Spread
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tapenade Ingredients

• 1 cup Kalamata Olives (160g), pitted
• 2 Tablespoons Capers
• 3 Tablespoons Olive Oil
• 1 teaspoon Red Wine Vinegar
• ½ Tablespoon Crushed Garlic
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Fresh Parsley, chopped
• ½ teaspoon Dried Oregano
• ⅛ teaspoon Salt
• ⅛ teaspoon Black Pepper

Instructions

1. Prepare Ingredients: Ensure the Kalamata olives are pitted to prevent damage to your food processor blades. Gather all other ingredients measured and ready for blending.
2. Combine Ingredients: Place the Kalamata olives, capers, olive oil, red wine vinegar, crushed garlic, lemon juice, fresh parsley, dried oregano, salt, and black pepper into a food processor.
3. Pulse and Blend: Pulse the mixture in the food processor, stopping regularly to scrape down the sides. Continue blending until the mixture forms a chunky paste, ensuring it remains well mixed but not overly smooth.
4. Store and Serve: Transfer the tapenade to a covered container and store in the refrigerator. It stays fresh for up to 2 weeks. Serve as a topping on bread, crackers, or use as an accompaniment to your favorite dishes.

Notes

• Check olives carefully for any pits even if labeled pitted to avoid damaging your food processor.
• This recipe yields about 1 cup of tapenade, with each serving approximately ¼ cup.
• Keep tapenade refrigerated in a sealed container to maintain freshness for up to two weeks.

Keywords: olive tapenade, Kalamata olives, Mediterranean spread, no-cook dip, appetizer, olive spread