Why You’ll Love This Recipe
This olive tapenade is incredibly quick to prepare, requiring just a few ingredients and less than 10 minutes of your time. It’s packed with intense flavors and works beautifully as a versatile spread or dip. You can serve it on crusty bread, mix it into pasta, or spoon it over grilled meats or fish. The recipe is naturally vegan and gluten-free, making it suitable for many dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
green olives (pitted)
black olives (pitted)
capers
garlic
lemon juice
olive oil
fresh parsley (optional)
anchovy fillet (optional, for more umami depth)
black pepper
Directions
- In a food processor, combine the green olives, black olives, capers, garlic, and anchovy fillet (if using).
- Pulse a few times until the mixture is coarsely chopped.
- Add the lemon juice and a drizzle of olive oil.
- Continue pulsing while slowly drizzling in more olive oil until the mixture reaches your desired consistency—chunky or smoother.
- Season with black pepper to taste. Adjust lemon juice or capers if more acidity or saltiness is needed.
- Stir in freshly chopped parsley if desired.
- Transfer to a bowl and let it rest for 10–15 minutes to allow flavors to meld, or serve immediately.
Servings and timing
This recipe makes about 1 to 1 ½ cups of tapenade and serves 6–8 as an appetizer.
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Variations
- Spicy Tapenade: Add a pinch of red pepper flakes or a chopped chili for heat.
- Kalamata Only: Use only Kalamata olives for a sweeter, richer flavor.
- Sun-Dried Tomatoes: Blend in a few oil-packed sun-dried tomatoes for a slightly sweet and tangy twist.
- Nutty Touch: Add a handful of toasted pine nuts or walnuts for richness and texture.
- Herb Infused: Add fresh basil or thyme for an herby variation.
- Vegan Version: Omit the anchovy fillet to keep it completely plant-based.
- Citrus Zing: Add a bit of lemon zest for brighter flavor.
Storage/Reheating
Store leftover tapenade in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze in small portions in an ice cube tray or freezer-safe container for up to 2 months.
Let frozen tapenade thaw in the fridge before using.
There’s no need to reheat—just bring to room temperature before serving for best flavor and texture.
FAQs
What kind of olives should I use for tapenade?
You can use a mix of green and black olives, or stick to one variety like Kalamata. Just make sure they’re pitted.
Can I make olive tapenade without a food processor?
Yes, you can finely chop all the ingredients by hand for a more rustic texture.
Is olive tapenade healthy?
Yes, it’s rich in healthy fats from olive oil and olives, and low in carbs. However, it can be high in sodium due to the olives and capers.
What do I serve tapenade with?
Serve it with crusty bread, crackers, vegetables, or as a condiment for meats, fish, or sandwiches.
Can I make it ahead of time?
Absolutely. In fact, the flavor improves as it sits, so making it a day ahead is a great idea.
Can I use canned olives?
Yes, just be sure to drain them well. Jarred or deli olives typically have better flavor.
Does it need to be refrigerated?
Yes, store any leftovers in the fridge in an airtight container.
Can I use fresh herbs?
Fresh parsley, basil, or thyme can be added for extra flavor.
Is there a substitute for capers?
Green olives can help mimic the salty brine of capers, or you can try chopped pickles for a different twist.
Is anchovy necessary?
No, but it adds depth and umami. You can omit it for a vegan version or substitute with a splash of soy sauce.
Conclusion
This Easy Olive Tapenade is a must-have for any Mediterranean-inspired spread or quick appetizer. Bursting with bold flavors, it’s simple to prepare and endlessly adaptable. Whether you’re serving guests or adding flair to everyday meals, this tapenade is sure to impress.
PrintEasy Olive Tapenade
This Easy Olive Tapenade is a bold and savory Mediterranean spread made with olives, capers, garlic, and olive oil. Perfect as a dip, spread, or condiment, it comes together quickly in a food processor and is naturally vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 to 1 1/2 cups (serves 6–8 as appetizer)
- Category: Appetizer
- Method: Blended
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1/2 cup green olives (pitted)
- 1/2 cup black olives (pitted)
- 2 tablespoons capers
- 2 cloves garlic
- 1 tablespoon lemon juice
- 3–4 tablespoons olive oil
- 1 tablespoon fresh parsley (optional)
- 1 anchovy fillet (optional)
- Black pepper to taste
Instructions
- In a food processor, combine the green olives, black olives, capers, garlic, and anchovy fillet (if using).
- Pulse a few times until the mixture is coarsely chopped.
- Add the lemon juice and a drizzle of olive oil.
- Continue pulsing while slowly drizzling in more olive oil until the mixture reaches your desired consistency—chunky or smoother.
- Season with black pepper to taste. Adjust lemon juice or capers if more acidity or saltiness is needed.
- Stir in freshly chopped parsley if desired.
- Transfer to a bowl and let it rest for 10–15 minutes to allow flavors to meld, or serve immediately.
Notes
- Add red pepper flakes or chili for a spicy version.
- Use only Kalamata olives for a richer flavor.
- Mix in sun-dried tomatoes for a tangy twist.
- Add pine nuts or walnuts for extra texture.
- Omit anchovy for a vegan option.
- Add lemon zest for a citrusy kick.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
