Olive Tapenade
Updated
Updated
This mixed Olive Tapenade recipe features the classic ingredients of Provence, France – olives, capers, and anchovies. It’s loaded with flavor, so easy to make, and perfect as an appetizer on bread or crackers.
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Olive Tapenade Recipe
You know that olive bar at the grocery store you’ve walked past a million times? Next time, stop and sample all of them! It’s super fun and delicious, and will inspire you to make this Olive Tapenade recipe.
What is olive tapenade? Tapenade is a Provencal name for a dish made of pureed olives, capers, anchovies, and olive oil. Most people use it as a condiment or appetizer. It’s also a great addition to a charcuterie board or as a side dish to go with a main protein.
Honestly, I don’t think tapenade gets near the love it deserves. Not only is it super flavorful, but it’s so easy to make and incredibly versatile. If you’re an olive lover, like me, you’ll love this and you can whip up a batch in only 5 minutes!
Ingredients Needed
For this Olive Tapenade recipe, you’ll need the following ingredients. Scroll below to the printable recipe card for details and measurements.
- Olives – you can really use any olives you like for tapenade, just make sure they are fairly mild and have been cured in brine. I love the combination of Kalamata and Spanish Green pimiento stuffed olives.
- Capers – you can us the brine-packed or salt-packed variety, but make sure to rinse them or the flavor can take over the dish.
- Anchovy fillets – don’t fear the anchovies! I think too many people had them on pizza when they were a kid and have been scarred ever since. Anchovies add a wonderful savory, salty flavor to a lot of classic dishes (like Caesar salad.) If you can’t handle the idea of touching them, you can always buy the paste.
- Garlic – garlic adds aromatics and a nice zing to the overall spread.
- Lemon – you’ll be using the juice for a hint of bright citrus.
- Seasonings – Fresh parsley, oregano, and pepper.
- Extra-virgin olive oil – this acts as sort of a binder and brings all the ingredients together. Olive oil is made from olives, so it makes sense!
How to Make Olive Tapenade
It’s ridiculously easy to make Olive Tapenade. Basically, you just place all the ingredients in the bowl of a food processor and pulse until the desired consistency is reached. I like my tapenade to be minced, but not fully pureed. If you prefer a smoother texture, pulse until it looks right.
(To make this recipe, scroll down to the printable recipe card for details and don’t miss the video below.)
Is Olive Tapenade Healthy?
It sure is! Tapenade is one of the healthiest condiments you can eat. With olives and anchovies as the main ingredients, it’s packed with nutrients like fiber, iron, and antioxidants. It is quite a fatty, though, and should be enjoyed in moderation, but the fats are the healthy kind that lowers bad cholesterol to help prevent heart disease.
Is Olive Tapenade vegan? No. Because of the anchovies and Worcestershire (which contains anchovies), this is not vegan.
Is Olive Tapenade keto? Yes! Olives, in both green and black varieties, are a perfect addition to a ketogenic diet.
Serving Suggestions
Olive tapenade can be enjoyed so many ways. Here are just a few of our favorites.
- Spread on crostini or crackers and serve as an appetizer
- Include it on a charcuterie board
- Use it as a sandwich spread
- Mix it into warm pasta
- Eat it with roasted chicken, steak, or pork
Proper Storage
- How long does olive tapenade last in the fridge? If you’ve got leftovers, cover it with a thin fresh layer of olive oil. Stored in an airtight container, it will keep in the refrigerator for up to 2 weeks.
- Can you freeze Olive Tapenade? Yes. Store in an airtight freezer-safe container, leaving a gap since olives expand once frozen. Freeze for up to 2 months. Thaw in the fridge overnight and use within a few days.
More Olive Recipes:
- Olive Cheese Bread
- Olive Bread
- Marinated Olives
- Olive Salad
- Olive Spread (just 2 ingredients)
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Olive Tapenade
Ingredients
- 1 cup pitted oil-packed kalamata olives
- 1 cup Spanish green olives stuffed with pimientos
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 & 1/2 tablespoons capers, , drained and rinsed
- 1 anchovy filet, (or 1/2 teaspoon anchovy paste), optional but recommended
- 1 clove garlic, , chopped
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/8 teaspoon black pepper
Instructions
- Place all ingredients in the bowl of a food processor. Process until everything is combined but with texture and not a paste (more like a relish), about 7 pulses, scraping down the bowl if necessary.
- Taste and adjust seasoning, if necessary.
- Serve spread at room temperature on sliced baguette or crackers.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Oh so good and so easy to make. Thanks so much for the recipe and directions. Bon Appetit!
Hi, I’m looking forward to making your recipe for a Christmas Eve charcuterie spread. I will follow the recipe as written but I noticed thyme is listed as a spice for this recipe in the ‘Ingredients’ section but not in the recipe at the end of the post. Should some thyme be added or is it a personal preference? Thanks for sharing your recipe!
A bit of thyme would be a delicious addition, your choice!
All the right ingredients for perfect (IMHO) tapenade. Thanls for sharing. We’ll enjoy it at Christmas lunch – an outside affair in NZ :)
This recipe turned out great! The only change I made was to add some red onion. It was a big hit and it was so easy using a food processor.
Amazing! Super easy and super flavorful. I used Castelvetrano olives as that is what I had on hand. I make this once a week and we put it on salads, accompaniment for charcuterie board, or sometimes I just walk by the fridge and eat a spoonful of it. It’s SO good! Thank you, I am so happy I stumbled upon this recipe!
Unique, delicious, easy recipe. Great website.
This turned out perfectly – great instructions. Thank you.
If I replace the Olives with grapes will it still work?
I’m thinking Janet hit the champagne early!
you are genuinely such a idiot
Great recipe!
came out perfect! Always detailed directions! Thank you.
I making this tonight for NYE! I don’t “ Fear the Anchovies!”??
Love this recipe!!! Glad I found it. I’ve always liked tapenade, I can never find it in the stores where I live, so I am thrilled to have found your recipe. It’s excellent!. Thank you
We have made this for gatherings so many times and it’s always gone quickly. Rave reviews!
Really good. I made it as is except I didn’t have any lemons so I used a lime. The recipe is super good. My guests tonight are going to love it as much as I do. A big thanks.
I do love a good tapenade. I’ll throw it on anything from bread and crackers to fish, sandwiches and deviled eggs. Hopefully you had a bit leftover after the holiday to enjoy in various ways!
This is always such a weird week. I have stuff to do but I don’t FEEL LIKE IT WHINE. I will sit here and eat tapenade instead.
I am an olive lover and this recipe is like a dream come true!! So much better than anything I buy from the store!
My entire family loves olives (it’s a Christmas miracle! LOL.) So I served this to rave reviews. BRAVO on such a great recipe!
I could eat that whole bowl by myself!
This recipe us is just wonderful. I could eat an entire bowl just by myself.