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! vegan + gluten free
Everyone Loves Olive Tapenade!
You know those recipes that you make over and over again and can rely on each and 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 sooth my salty cravings but add capers to the mix and I’m like a piggy in slop. And did I mention it’s soooo easy? Scroll down to see my video on making this Olive Tapenade!
Stock up on Olives
Olives are a pantry staple in our home. They make a quick snack and add a good bit of briny/salty flavor, especially in Italian recipes and salads like this Italian Pressed Sandwich, Spinach Pecan Brown Rice Salad and Farro Kale and Olive Salad.
I’ve also included them in this Olive Artichoke Crostini recipe.
How to Make Olive Tapenade
This recipe is so versatile. You can make it as a spread or as a relish with less time in the processor.
- First: add olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil and black pepper to a food processor.
- Second: pulse until you get your desired consistency
- Last: share with crackers or a baguette. Garnish with parsley leaves and drizzle with olive oil.
Store in a covered container in the refrigerator for up two weeks.
A Few Recipe Notes
- Although I prefer Olive Tapenade served simply with crackers, a baguette, pita or veggies such as cucumber, or celery, it can also be used as a spread or relish on sandwiches, or toast. It’s fabulous too as bruschetta or crostini.
- The main difference in consistency between a spread or relish is how long it spends being processed in the food processor. For a relish, pulse only a few times. For a spread, process until almost a paste forms.
- Anyway, you share it, Olive Tapenade pairs well with a good red wine.
- Olive Tapenade makes a perfect picnic companion alone or slathered on this sandwich, with that red wine or if you prefer, a martini.
Watch a Video to See How to Make Olive Tapenade!
Olive Tapenade
Ingredients
- 2 1/2 C Mixed Pitted Olives such as Black Kalamata, Green, drained, 345g
- 2 Tbs Capers drained
- 2 Tbs Marinated Sun Dried Tomatoes drained
- 1 Tbs Garlic chopped
- 1 tsp Oregano dried
- 4 Tbs Fresh Parsley Leaves chopped, or 1 Tbs dried
- 1 Tbs Fresh Basil Leaves chopped, or 1 tsp dried
- 1 Tbs Lemon Juice about 1/2 a lemon
- 1/4 C Extra Virgin Olive Oil 50g
- A few grinds of black pepper
Instructions
- In the bowl of a food processor, 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.
Notes
- Serve with crackers, a baguette, pita or veggies such as cucumber, or celery, it can also be used as a spread or relish on sandwiches, or toast. It's fabulous too as bruschetta or crostini.
- For a relish, pulse only a few times. For a spread, process until almost a paste forms.
- It pairs well with a good red wine.
- Olive Tapenade makes a perfect picnic companion alone or slathered on this sandwich, with that red wine or if you prefer, a martini.
Nutrition is provided as an estimate and courtesy. If this information is important to you, please verify it independently.
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!
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