Why You’ll Love Olive Tapenade Recipe
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It’s incredibly quick and easy — ready in about 5 minutes and just two simple steps.
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The flavors are bold, savory and briny, with a mix of umami, salt, and fresh acidity — great for adding depth to plain dishes.
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It’s versatile: serve it on toasted bread for an appetizer, use it as a spread for sandwiches, or stir it into pasta or eggs to elevate everyday meals.
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It suits many diets: gluten-free, dairy-free — and even vegan if you omit the anchovies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pitted Kalamata olives
pitted Castelvetrano olives
optional anchovy filets (for non-vegan version)
large garlic clove
water-packed capers (drained and rinsed)
chopped thyme leaves
black pepper
fresh lemon juice
extra virgin olive oil
lemon zest (for finishing)
French baguette (to serve — or vegetables for a lighter option)
Directions
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In a food processor, combine the olives, anchovies (if using), garlic, capers, thyme, a pinch of black pepper, and lemon juice. Pulse several times until the olives are finely chopped but not pureed.
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While pulsing, slowly drizzle in the olive oil until the mixture loosens into a spreadable paste.
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Transfer the tapenade to a serving bowl, sprinkle with lemon zest, and serve with toasted baguette slices or crudités.
Servings and timing
Serves about 8 people (as an appetizer).
Total time: approximately 5 minutes.
Variations
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To make a vegan version: omit the anchovy filets — the tapenade will still be flavorful.
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For a simpler, more rustic olive spread: you can use just olives, olive oil, and garlic — no anchovies or capers.
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Try mixing different types of olives (black, green, pitted, Kalamata, Castelvetrano) for varied flavor and color.
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Add fresh herbs (like parsley or oregano) for an extra layer of freshness.
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Use coarse chopping instead of pureeing for a chunkier texture.
Storage/Reheating
Store leftover tapenade in an airtight container in the refrigerator. Pour a thin layer of olive oil on top before sealing to help preserve freshness. It will keep for up to two weeks. If the oil solidifies, let it sit a few minutes at room temperature, then stir before using.
FAQs
How long does olive tapenade keep in the fridge?
Properly stored in an airtight container with a thin layer of olive oil on top, tapenade can stay good for up to two weeks.
Can I make tapenade without a food processor?
Yes — you can finely chop the ingredients by hand or use a mortar and pestle, then mix and mash to a paste consistency.
Is tapenade vegan-friendly?
Yes — simply omit the anchovy filets and you’ll have a vegan, gluten-free, dairy-free spread.
What kind of olives should I use?
A mix works best: for example, pitted Kalamata for a rich, tangy flavor and Castelvetrano for a milder, buttery taste. You can also experiment with other olives for different flavors.
My tapenade tastes too salty — what can I do?
Try rinsing salt-packed olives or soaking salt-packed capers briefly before using. You can also use fewer capers or reduce anchovies.
Can I make tapenade ahead of time?
Yes — tapenade often tastes even better after resting, as flavors meld. You can make it a day ahead and store it in the fridge until ready to use.
How can I serve tapenade besides bread?
Use it as a condiment for sandwiches, a topping for roasted chicken or fish, mixed into pasta, stirred into eggs or omelets, or as a dip for vegetables.
Can I freeze tapenade?
Freezing may affect texture slightly; instead, refrigerating with a layer of olive oil is preferable for best quality.
What if I don’t have capers?
You can skip them — though the flavor will be less briny — or substitute with finely chopped pickles or olives for some saltiness and tang.
Can I adjust the texture?
Yes — for a smoother paste, pulse more; for a chunkier spread, pulse lightly or chop by hand.
Conclusion
This olive tapenade is a flavorful, Mediterranean-inspired spread that’s incredibly simple to prepare. Its briny, rich character brings depth to dishes and appetizers alike. Whether you’re hosting guests or just want to jazz up your meals, this tapenade is a must-try — easy to make, endlessly customizable, and always delicious.
