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 ]
This post was first published in 2015 and was updated December 2021. The recipe remains unchanged.
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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.
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.
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.
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!
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.
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!
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!
Thank you Mare… I love its versatility too! So easy to make and delicious on all the things!
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
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.
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!
Amy
That’s sounds delicious! I’m going to try that. The tapenade is delicious on its own!
Olive tapenade is great with hummus. Good, healthy snack
Mmmmm… agreed! Thank you for your note, Marilyn!
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?
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!
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!
I had my husband make this for a family gathering over the summer. It was such a great hit. Thanks.
So happy to hear, Angelica! Thank you for your note! :D
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.
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.
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!
I really loved this recipe :) thanks dear
greetings from Egypt
Tanks a lot for this recipes! its so goog! we loved it!
hanna
Hooray Hanna! Thank you for sharing! Day made!
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!
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!
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!
Hooray! You’re welcome, Anjali. :D Thank you for sharing!
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
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
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!
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
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!
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