Olive Tapenade
This easy-to-make olive tapenade is deliciously salty and savory, perfect for spreading on sourdough crackers, bread, and more.
Made with olives, fresh garlic, capers, parsley, olive oil, and lemon, it's a simple appetizer for summer or any time of the year!
Olive tapenade comes from sunny Provence in France and is known for its strong flavors and versatility. This salty spread mixes Kalamata and Castelvetrano olives with fresh garlic, capers, parsley, olive oil, and a bit of lemon, giving it a true Mediterranean taste.
Perfect for spreading on crusty ciabatta rolls or pairing with crisp sourdough discard crackers, olive tapenade is easy to make for quick gatherings with just a few pantry staples.
Serve it on an appetizer platter with creamy dips like roasted beet hummus and roasted red pepper and feta for a nice contrast in textures and flavors.
Olive tapenade is a must-have for any olive lover, whether used as a condiment or an appetizer!
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Ingredients
- Pitted Olives: We're using a mix of Kalamata and Castelvetrano olives. Briny and bold, these provide the base flavor of the tapenade.
- Fresh Garlic: Adds a fresh bite.
- Capers: Enhances the briny flavor of the olives.
- Parsley: Adds freshness and a mild herbal note to the tapenade.
- Extra-Virgin Olive Oil: Provides richness and helps achieve a smooth texture. Opt for a high-quality EVOO such as Graza "Drizzle" Extra Virgin Olive Oil.
- Fresh Lemon Juice: Adds a touch of brightness and acidity to balance the flavors.
How to make Olive Tapenade
Step 1: Place ingredients in a food processor.
Place the olives, garlic cloves, capers, fresh parsley leaves, olive oil, and freshly squeezed lemon juice into a food processor.
Step 2: Blend.
Pulse or blend ingredients until they reach a coarse paste, not pureed, scraping down the sides of the food processor as needed.
Step 3: Serve!
Transfer the olive tapenade to a serving bowl. Drizzle with a little extra olive oil and garnish with parsley if desired.
Pro Tip
To deepen the flavor of your olive tapenade, let it sit in the refrigerator for at least one hour or even overnight before serving.
This allows the ingredients to meld together, enhancing the overall taste and richness of the tapenade.
Serve
When serving olive tapenade, the options are endless and oh-so-delicious! Spread it generously on crackers or pieces of naan flatbread for a hearty snack. Of course, you can't go wrong with simply slathering it on warm sourdough toast.
Feeling adventurous? Add a couple of dollops to your Greek Pasta Salad for a Mediterranean twist that'll wow your taste buds.
And don't forget to pair it with your favorite cheeses—it's the perfect combo for a tasty charcuterie board or appetizer spread!
How to Store
To store olive tapenade, transfer it to an airtight container and refrigerate for up to 7 days.
Olive tapenade is made from finely chopped or blended olives, capers, garlic, parsley, lemon juice, and olive oil.
Olive tapenade is great as a spread on crusty bread, toast, or crackers for a savory snack. It also pairs well with fresh or roasted vegetables as a dip and can be added to sandwiches or wraps for extra flavor. Try it with cheese or use it as a topping for grilled meats, fish, or pasta.
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Olive Tapenade
INGREDIENTS
- 1 cup castelvetrano olives (pitted)
- ½ cup kalamata olives (pitted)
- 3 garlic cloves
- 2 tablespoons capers
- 1 lemon (juiced)
- ¼ cup parsley
- ¼ cup olive oil
INSTRUCTIONS
- Place olives, garlic cloves, capers, parsley leaves, olive oil, and lemon juice into a food processor. Pulse the ingredients until they reach a coarse paste, not pureed.
- Transfer the olive tapenade to a serving bowl. Drizzle with a little extra olive oil and garnish with fresh chopped parsley if desired.
- For best flavor, refrigerate the tapenade for at least 1 hour before serving to allow the flavors to meld together.
Wonderful combination of flavors, and we are picky about our tapenades! Great recipe, Amy!
Thank you, Linda!
This is an amazing recipe but I would like to know how long it can last if refrigerated.
Hi Barbara! It should stay good in the fridge for up to 7 days.