This mixed Olive Tapenade recipe features the classic ingredients of Provence, France – olives, capers, and anchovies. It’s perfect as an appetizer on bread or crackers, and so easy to make!
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.
Olive Tapenade Recipe
For this Olive Tapenade recipe, you’ll need the following ingredients:
- 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 a nice zing to the overall spread
- Lemon – you’ll be using the juice for a hint of bright citrus.
- Seasonings – Fresh parsley, thyme, 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!
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.
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.
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. Thaw in the fridge overnight and use within a few days.
What to Eat with Olive Tapenade
It can be enjoyed so many ways.
- 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
Watch it Being Made
Other Olive Recipes
If you’re an olive lover, like me, you’ll love this and you can whip up a batch in only 5 minutes!
Mixed Olive Tapenade
- 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
- 1 clove garlic , chopped
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 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.