10-Minute Olive Tapenade Recipe

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

10-Minute Olive Tapenade Recipe

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.

Course Appetizer

Cuisine American, Mediterranean

Keyword Olive Appetizer, Olive Tapenade, Vegan Olive Tapenade, Vegetarian Olive Tapenade

Prep Time 10

Total Time 10

Servings Cups

Calories 510kcal

Author Traci York

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