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Olive Tapenade Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/olive-tapenade-recipe/