Olive Tapenade: A salty, garlicky, lemony snack, condiment, or appetizer. Like my Green Olive Tapenade, this recipe takes ten minutes to whip up in a food processor and is make ahead easy! It’s delicious on its own or with Easy Artichoke Hummus or as a spread on an Italian Pressed Sandwich. This recipe is vegetarian, vegan and easily gluten-free.
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Excellent tapenade. So quick and easy to make. Goes well with charcuterie platters, on a sandwich, or a great topping on hummus.” ~ Kim
Everyone Loves Olive Tapenade!
You know those recipes that you make over and over again and can rely on every time? This easy Olive Tapenade Recipe is it! From the pickiest of eaters to the vast array of friends and family with varying diets, just about everyone can agree on this recipe. It uses 10 fresh ingredients and takes only 10 minutes to make.
My taste for briny/salty flavors is no secret. Olives tend to soothe salty cravings but add a couple of tablespoons of capers to the mix, and their briny flavor takes this olive tapenade recipe over the top! And did I mention it’s SO easy?
If you love making homemade appetizer recipes, you’ll enjoy this recipe!
I make this recipe without anchovy fillets opting for capers instead. They’re a perfect stand-in for that briny/salty flavor anchovies are known for.
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How to Make Olive Tapenade
step by step
The main difference in consistency between a spread and relish is how long the ingredients are processed in the food processor. Simply pulse the ingredients to reach the desired consistency.
How to Enjoy Olive Tapenade
There are many ways to enjoy olive tapenade. Here are some ideas:
- Dollop tapenade on Sourdough Pizza or Gluten Free Sourdough Pizza just before baking.
- Share it alongside Spanakopita Triangles.
- Share it chunky on top of hummus like Roasted Eggplant Hummus.
- Offer tapenade as a dip with Sourdough Crackers or crostini.
- Stuff it into Sourdough Pita with hummus, cucumbers, and tomatoes.
Traci’s Tips
- Lower Salt: If you prefer lower salt, rinse the olives and capers before processing, then adjust the salt to taste.
- Variation: Olive tapenade tastes best with a mix of olives. I like Kalamata olives, black olives, and buttery ripe green olives in this recipe. Castelvetrano olives may be subbed; just be sure to remove the pits or look for already-pitted olives.
10-Minute Olive Tapenade Recipe
Ingredients
- 2 1/2 cup (345 grams) Mixed Pitted Olives , such as Black, Kalamata, ripe Green, drained
- 2 Tablespoons Capers, drained
- 2 Tablespoons Marinated Sun Dried Tomatoes, drained
- 1 Tablespoon Garlic, chopped
- 1 Tablespoon Oregano, dried
- 4 Tablespoons Fresh Parsley Leaves, chopped, or 1 Tbs dried
- 1 Tablespoon Fresh Basil Leaves, chopped, or 1 tsp dried
- 1 Tablespoon Lemon Juice, about 1/2 a lemon
- 1/4 cup (50 grams) Extra Virgin Olive Oil
- A few grinds of black pepper
Instructions
- In the bowl of a food processor fitted with the S blade, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
- For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
- For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
- For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
- Garnish with parsley leaves and olive oil for drizzling. Store in a covered container in the refrigerator for up two weeks.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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Love this! Made it last Christmas and making it again! Thank you for sharing your recipe!
Best news ever, Sheryl! Thank you for your note!
Great recipe! Everyone loves it! I’m using a bit less olives
Thank you for your note, Eve! Best news ever!
This tapenade is outstanding! I made it for Christmas Eve and all my guests loved it. Is is a keeper!
Super happy to read your note, Dawn! Thank you SO much!
Traci. I want to make this for a friend as an Christmas gift (big foodie). How long can it last in the fridge or how close to Christmas should I make it, or is there a way to can it. This really sounds good and I know he will love it
Hi Angie! This recipe will store for up to two weeks in the fridge. I do not recommend canning the tapenade. It makes a fabulous gift (love how you’re planning ahead, and for a delicious foodie gift)! Keep me posted!
Excellent tapenade. So quick and easy to make. Goes well with charcuterie platters, on a sandwich, or a great topping on hummus. Thank you for sharing this recipe.
I like this recipe. A good thing would be to soak the olives and capers overnight in water to reduce the salt.
Hi Jennifer! So happy to hear you enjoyed the recipe. Thank you for your note and tip about soaking the olives and capers!
I made this once and found it too salty for my taste. The second time I rinsed the olives and capers and liked it much better. Delicious!
Hi Laurie! Thank you for your note, giving the recipe a go and sharing your tip! SO happy you were able to adapt the recipe to your taste.
What is a serving size? 510 calories per? It must be a large serving! Also, when I tried to pin this recipe, it didn’t come up as the olive tapenade, it was just your website. Perhaps I missed the actual recipe pin?
Jutta
Hi Jutta – I’m sorry for the confusion. The serving size is 2 Cups (top right corner of the recipe card), so 510 calories is per cup, which makes it 32 calories per Tablespoon. I don’t know what’s going on with the recipe pin… with I click on the grey circle P at the top and bottom of the post, it brings up a new page with all the pins available, so it’s working on my end. I hope this helps!
Oh my! This is fabulous! Can’t wait to eat the sandwich tonight. Thank you!
Hii Melissa! Did you make the Italian pressed sandwich too? So happy to hear you like the olive tapenade! So simple and totally mouthwatering. Thank you for your note!
WoW! I already make your tapenade recipe that I LOVE!!! Now my next project is to make that super Italian sandwich with it! Thank you! Denise from Montreal