Olive tapenade is a vibrant, flavor-packed spread that brings Mediterranean charm to your table in just five minutes. This zesty blend of briny olives, tangy capers, and aromatic garlic creates a rich, velvety texture that’s perfect for dipping, spreading, or topping. Its bold, savory profile pairs beautifully with crusty bread, fresh veggies, or even grilled meats, making it a versatile star for any occasion.
With its quick prep time, this tapenade is ideal for impromptu gatherings or a last-minute appetizer that feels gourmet. The earthy depth of olives, balanced by a hint of lemon and herbs, delivers a burst of flavor in every bite. It’s a simple yet sophisticated addition to your culinary repertoire, guaranteed to delight your taste buds and your guests.
What You’ll Need for Olive Tapenade?
- 1½ cups pitted olives (a mix of kalamata and green olives works best)
- 4 oil-packed sun-dried tomatoes (drained, but reserve a bit of oil for extra flavor if desired)
- 3 tablespoons extra-virgin olive oil (use high-quality for the best taste)
- 1 tablespoon capers (rinsed if salt-packed)
- ½ tablespoon fresh lemon juice (adjust to taste)
- 1 garlic clove (peeled and roughly chopped)
- ⅓ cup fresh basil or parsley (basil adds a sweet note, parsley keeps it bright and fresh)
How to Make Olive Tapenade
- Combine the base ingredients: In a small food processor, add the pitted olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.
- Pulse until chunky: Process the mixture in short pulses until it’s combined but still has a coarse texture. Avoid over-processing for the best consistency.
- Add the herbs: Toss in the fresh basil or parsley and pulse again just until the herbs are incorporated.
- Taste and adjust: Check the seasoning and add more lemon juice, olive oil, or herbs if needed.
- Serve or store: Transfer the tapenade to a bowl and serve immediately, or store it in an airtight container in the fridge for up to 5 days.
Perfect Pairings: Serving Suggestions
This olive tapenade is incredibly versatile! Spread it on crusty bread or crackers for a quick appetizer, or use it as a flavorful topping for grilled chicken or fish. It also makes a fantastic addition to charcuterie boards, adding a briny, tangy contrast to cheeses and cured meats.
Keep It Fresh: Storage Tips
Store your tapenade in an airtight container in the fridge for up to 5 days. If the olive oil solidifies slightly, let it sit at room temperature for a few minutes before serving. For longer storage, freeze it in small portions for up to 2 months—just thaw in the fridge overnight when ready to use.
Mix It Up: Recipe Variations
Feel free to customize this tapenade to suit your taste! Swap the basil or parsley for fresh oregano or thyme, or add a pinch of red pepper flakes for a spicy kick. If you prefer a smoother texture, pulse the mixture longer, or add an extra tablespoon of olive oil for a creamier consistency.
Quick & Easy: Time-Saving Tips
To save time, use pre-pitted olives and pre-minced garlic. If you don’t have a food processor, finely chop the ingredients by hand and mix them in a bowl—it’ll still taste delicious! Double the batch and freeze half for a ready-to-go appetizer or topping.
Olive Tapenade
Equipment
- small food processor
Ingredients
- 1½ cups pitted olives, mix of kalamata and green olives
- 4 oil-packed sun-dried tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- ½ tablespoon fresh lemon juice
- 1 garlic clove
- ⅓ cup fresh basil or parsley
Instructions
- In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic. Pulse until combined but still chunky. Add the fresh herbs and pulse again.