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You are here: Home / Recipes / Appetizers / Dips & Spreads / 10-Minute Olive Tapenade Recipe

10-Minute Olive Tapenade Recipe

4.9 stars (from 19 ratings)
By Traci York — Updated July 20, 2023 — 42 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

Olive Tapenade: A salty, garlicky, lemony snack, condiment, or appetizer. Like my Green Olive Tapenade, this olive tapenade recipe takes ten minutes to whip up and is make ahead easy! It’s delicious on its own or with Easy Artichoke Hummus or on an Italian Pressed Sandwich. This recipe is vegetarian, vegan + gluten-free. [ VIDEO in recipe card below ]

Olive tapenade appetizer in a bowl with baguette slices and a spoon.

This post was first published in 2015 and was updated December 2021. The recipe remains unchanged.

Table of Contents

  • Everyone Loves Olive Tapenade!
  • Stock Up on Olives
  • Quick Guide: How to Make Olive Tapenade Recipe
  • Make an Olive Spread or Relish
  • What Do You Eat with Olive Tapenade?
  • A Few Recipe Notes
  • More Appetizers and Snacks to Love
  • 10-Minute Olive Tapenade Recipe
  • Video

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? 

Stock Up on Olives

Olives are a pantry staple. They make a quick snack and add a good bit of briny/salty flavor to any recipe they’re a part of. Olives are especially tasty in Italian recipes like Pasta Puttanesca, and Sourdough Pizza as well as salads like this Spinach Pecan Brown Rice Salad and Farro Kale and Olive Salad.

I’ve also included olives in this completely delicious Olive Artichoke Crostini recipe.

1. Ingredients for olive tapenade on a marble table. 2. Ingredients for olive tapenade recipe in a workbowl of a food processor.

Quick Guide: How to Make Olive Tapenade Recipe

I make this olive tapenade recipe without anchovy fillets opting for capers instead. They’re a perfect stand-in for that briny/salty flavor anchovies are known for. Whip this tapenade recipe up in the food processor as a relish, spread or dip. In summary, here’s how to do it (see recipe card for details):

  • First: add olives, capers, sun-dried tomatoes, fresh garlic cloves, oregano, parsley, basil, lemon juice, olive oil, and black pepper to a food processor.
  • Next: pulse until you get the desired consistency.
  • Last: garnish with parsley leaves and drizzle with olive oil.

Store in an airtight container (I like Mason jars) in the refrigerator for up two weeks (!!).

This tapenade recipe is salty enough due to the capers and olives; however, feel free to add a pinch of salt to taste if needed. Jennifer commented below about lower salt: you can “rinse the olives and capers prior to processing” and then add salt to taste.

1. Olive tapenade relish in a food processor. 2. Olive tapenade spread in a food processor.

Make an Olive Spread or Relish

The main difference in consistency between a spread and relish is how long the ingredients are processed in the food processor. When making this flavorful olive tapenade recipe, pulse the ingredients to reach the desired consistency. 

  • Chunky: make tapenade more like a relish to share alone or with hummus; simply pulse the contents just a few times.   
  • Spread: make tapenade spreadable for sandwiches, pita bread or baguette slices.

You can’t go wrong either way; this tapenade is delicious and devoured by all! 

What Do You Eat with Olive Tapenade?

There are many ways to enjoy olive tapenade. Here are some ideas to get you started!

  • Dollop tapenade on Sourdough Pizza or Gluten Free Sourdough Pizza just before baking. 
  • Share it alongside Spanakopita Triangles.
  • Share with your favorite cheeses on a cheese board. 
  • Share it chunky on top of hummus like Easy Artichoke Hummus or Roasted Eggplant Hummus. 
  • Offer tapenade as a dip with crackers or crostini. 
  • Stuff it into Sourdough Pita with hummus, cucumbers, and tomatoes. 
  • Enjoy it as a sandwich spread with cream cheese or make an epic Italian Pressed Sandwich.
  • Tapenade is super tasty with whipped feta.
Olive tapenade recipe on a snack board with grapes, almonds, crostini, cheese and breadsticks.

A Few Recipe Notes

  • Make Ahead? Yes Please! Make up to three days ahead of when needed. 
  • Relish or Spread? The main difference in consistency between a spread and relish is how long it is processed in the food processor. For a relish, pulse only a few times. For a spread, process until almost a paste forms.
  • 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.

More Appetizers and Snacks to Love

  • Roasted Red Pepper Hummus
  • Habanero Carrot Salsa
  • Mushroom Crostini with Goat Cheese
  • Chipotle Black Bean Dip
  • Roasted Tomatillo Salsa Verde
  • Smoky Roasted Eggplant Hummus

Did you make this recipe? If so, please leave a comment and rating below as it helps others considering making this recipe. If you’re on Instagram, take a picture and tag me @VanillaAndBean #VanillaAndBean so I can see and share in my stories!

Olive tapenade recipe on a snack board with grapes, almonds, crostini, cheese and breadsticks.
Print Recipe

10-Minute Olive Tapenade Recipe

Prep Time:10 minutes minutes
Total Time:10 minutes minutes
Servings:2 Cups
Calories:510kcal
Author:Traci York
Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer. This olive tapenade recipe takes ten minutes to whip up and is make ahead easy! This recipe is vegetarian, vegan + gluten free.

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

Serve with crackers, a baguette, pita or veggies such as cucumber, or celery, it can also be enjoyed as a spread or relish on sandwiches, or toast. It’s fabulous too on top of Easy Artichoke Hummus, Red Bell Pepper Hummus and as bruschetta or on crostini. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1C | Calories: 510kcal | Carbohydrates: 12g | Protein: 3g | Fat: 53g | Saturated Fat: 7g | Sodium: 2882mg | Potassium: 284mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1417IU | Vitamin C: 16mg | Calcium: 119mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for DawnDawn

    December 24, 2022 at 8:23 pm

    This tapenade is outstanding! I made it for Christmas Eve and all my guests loved it. Is is a keeper!

    Reply
    • Avatar for TraciTraci

      December 27, 2022 at 5:36 pm

      Super happy to read your note, Dawn! Thank you SO much!

      Reply
  2. Avatar for AngieAngie

    May 2, 2022 at 7:01 pm

    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

    Reply
    • Avatar for TraciTraci

      May 3, 2022 at 10:25 am

      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!

      Reply
  3. Avatar for KimKim

    March 5, 2022 at 9:15 am

    5 stars
    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.

    Reply
  4. Avatar for JenniferJennifer

    January 3, 2022 at 11:48 am

    I like this recipe. A good thing would be to soak the olives and capers overnight in water to reduce the salt.

    Reply
    • Avatar for TraciTraci

      January 5, 2022 at 12:13 pm

      Hi Jennifer! So happy to hear you enjoyed the recipe. Thank you for your note and tip about soaking the olives and capers!

      Reply
  5. Avatar for MaryAnn | The Beach House KitchenMaryAnn | The Beach House Kitchen

    December 27, 2021 at 7:47 am

    Love this olive tapenade Traci! I’d gobble it straight from the bowl, as a side or on a sandwich! So delicious. LOVE the new video too!

    Reply
    • Avatar for TraciTraci

      December 29, 2021 at 11:10 am

      Thank you Mare… I love its versatility too! So easy to make and delicious on all the things!

      Reply
  6. Avatar for Laurie ShourdLaurie Shourd

    July 19, 2021 at 8:09 pm

    4 stars
    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!

    Reply
    • Avatar for TraciTraci

      July 21, 2021 at 9:07 pm

      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.

      Reply
  7. Avatar for JuttaJutta

    April 23, 2020 at 6:05 am

    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

    Reply
    • Avatar for TraciTraci

      April 23, 2020 at 10:16 am

      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!

      Reply
  8. Avatar for MelissaMelissa

    July 15, 2019 at 1:07 pm

    5 stars
    Oh my! This is fabulous! Can’t wait to eat the sandwich tonight. Thank you!

    Reply
    • Avatar for TraciTraci

      July 15, 2019 at 3:05 pm

      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!

      Reply
      • Avatar for DeniseDenise

        July 15, 2019 at 4:03 pm

        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

        Reply
  9. Avatar for AmyAmy

    April 8, 2019 at 1:41 pm

    This tampenade is delicious! I buy some of the ingredients from my grocer’s olive bar. When done making, I add desired spoonfuls to bowl and combine with 2 (6oz) cans albacore tuna, drained and crumbled feta cheese for a mayo free tuna salad. Tastes great stuffed in pita bread for lunch.

    Reply
    • Avatar for TraciTraci

      April 8, 2019 at 2:12 pm

      Hi Amy! Thank you so much for coming back, leaving a note and your tips! I love how versatile this spread/dip/relish is too!

      Reply
    • Avatar for LisaLisa

      April 3, 2021 at 5:38 pm

      Amy
      That’s sounds delicious! I’m going to try that. The tapenade is delicious on its own!

      Reply
  10. Avatar for MarilynMarilyn

    June 14, 2018 at 2:40 pm

    5 stars
    Olive tapenade is great with hummus. Good, healthy snack

    Reply
    • Avatar for TraciTraci

      June 14, 2018 at 3:15 pm

      Mmmmm… agreed! Thank you for your note, Marilyn!

      Reply
  11. Avatar for sue kluversue kluver

    May 5, 2018 at 6:32 am

    I want to make this up ahead of time for a family trip….will it keep in the fridge, covered for up to three weeks, I mean, generally, olives keep for several months in the fridge so why wouldn’t this keep as well?

    Reply
    • Avatar for TraciTraci

      May 5, 2018 at 6:40 am

      Hi Sue, thank you for your note… since I wrote this recipe I’ve stored it in the fridge for, I think, up to a month! It lasts and lasts. I wouldn’t hesitate making it in advance for your family trip! Y’all have fun!

      Reply
      • Avatar for sue kluversue kluver

        May 5, 2018 at 12:32 pm

        4 stars
        Thank you SO much for responding!! I am experimenting a bit here…I plan to make the tapenade to enjoy as it is and also to add some to cream cheese for a nice alternate cracker spread. I’m excited to give it a try! Thanks again!

        Reply
  12. Avatar for AngelicaAngelica

    November 9, 2017 at 5:47 pm

    5 stars
    I had my husband make this for a family gathering over the summer. It was such a great hit. Thanks.

    Reply
    • Avatar for TraciTraci

      November 9, 2017 at 6:22 pm

      So happy to hear, Angelica! Thank you for your note! :D

      Reply
  13. Avatar for ClaudiaClaudia

    August 11, 2017 at 3:01 pm

    5 stars
    This is a great tapenade. I am bringing it to a community theatre event to spread on mini toast. Hope others are as excited about it as I am.

    Reply
  14. Avatar for KarenKaren

    March 11, 2017 at 5:13 am

    5 stars
    This was my first time making this. Delish and was a hit. I served it with thinly sliced baguette and goat cheese. Will make this again for sure.

    Reply
  15. Avatar for JessJess

    December 16, 2016 at 5:14 am

    I’ve made this twice now in the last month for friend’s birthdays and each time is been devoured within an hour. Absolutely brilliant recipe!

    Reply
  16. Avatar for RouuRouu

    November 30, 2016 at 10:45 pm

    I really loved this recipe :) thanks dear

    greetings from Egypt

    Reply
  17. Avatar for hannahanna

    January 29, 2016 at 6:55 am

    5 stars
    Tanks a lot for this recipes! its so goog! we loved it!

    hanna

    Reply
    • Avatar for TraciTraci

      January 29, 2016 at 11:26 am

      Hooray Hanna! Thank you for sharing! Day made!

      Reply
  18. Avatar for DeniseDenise

    December 29, 2015 at 3:33 pm

    Hello Traci, I was looking for an appetizer to start a theme for cocktail time on New Year’s Eve this year. Your tapenade is what inspired me the most. The ingredients are so mouth watering. I just made it this afternoon and just had to treat myself a bit. WOW! Delicious! My guests will love it, I’m sure. Thanks for sharing this tapenade!

    Reply
    • Avatar for TraciTraci

      December 30, 2015 at 11:06 am

      Hooray Denise! So happy you love it and thank you for sharing your success! :D This is a snack I have on hand pretty regularly. It’s just so darn good and easy to whip up! I find I often have to make a double batch because it goes so fast! Have a fabulous new year my dear!

      Reply
  19. Avatar for Anjali @ Vegetarian GastronomyAnjali @ Vegetarian Gastronomy

    December 18, 2015 at 10:47 pm

    I just made this tapenade for our holiday party tomorrow to serve on crackers! Easy, simple, and a great addition to the rest of our menu! Thanks!

    Reply
    • Avatar for TraciTraci

      December 21, 2015 at 4:41 am

      Hooray! You’re welcome, Anjali. :D Thank you for sharing!

      Reply
  20. Avatar for Emilie @ The Clever CarrotEmilie @ The Clever Carrot

    September 29, 2015 at 2:37 pm

    5 stars
    Ha! I’m the exact same way about capers! Show me some salty briny olives, and I’m all over that too! So funny… Love the idea of tapenade by the way, although I haven’t had it in ages. I need to make this recipe, grab a bottle of Rose, and pretend I’m in Provence (baguette included). Just beautiful! xx

    Reply
    • Avatar for TraciTraci

      September 30, 2015 at 7:49 am

      Oh I know! Capers are amazing and so flavorful. I need to buy them in bulk because those little jars hardly last anytime around here! No doubt, an easy and quick recipe to whip up. I”ll pretend too, were in Provence together, with wine and plenty of baguettes… oh and an accordion is a must! hehe! xx https://www.youtube.com/watch?v=ebv9VeW1u74

      Reply
  21. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    September 29, 2015 at 8:23 am

    All I can say is YUM. I love olives, Traci – I put them in almost all my salads – so I just love this tapenade – the more olives the better! I’m envious that you went to the Blogger conference – did you learn a lot? All the food, seminars and wine tasting must have been amazing. Beautiful pictures as always – I just want to slather some on french bread!

    Reply
    • Avatar for TraciTraci

      September 29, 2015 at 2:09 pm

      Yes, in your salads! I’ve seen them and I love em’ every time! You know your olives! Yes, I learned, but found too, that there were things I already knew too, which was nice because last year I was clueless! They’re having it in California next year, so in your neck of the woods. Thank you, Geraldine! :D

      Reply
  22. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    September 29, 2015 at 7:59 am

    Traci, this olive tapenade sounds absolutely right up my alley! I totally love olives and serve them at parties with cheese, crackers and marcona almonds all the time! I will definitely be trying this for my next get together. I love the addition of the sun dried tomatoes. I’ll be enjoying it with a nice glass of red! Cheers! Thanks for sharing!

    Reply
    • Avatar for TraciTraci

      September 29, 2015 at 2:07 pm

      Oh, I hope you’ll give this a go Mary Ann.. it’s just perfect for sharing, and that wine, well, you know I’m in! :D

      Reply

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