Olive Tapenade

Why You’ll Love Olive Tapenade Recipe

• Ready in just 10 minutes with no cooking required

• Uses only 10 wholesome, plant-based ingredients

• Naturally vegan, vegetarian, and gluten-free

• Salty, tangy, garlicky flavor with fresh herbaceous notes

• Can be served chunky or smooth depending on preference

• Great for entertaining, snacking, or elevating everyday meals

• Delicious on bread, crackers, hummus, sandwiches, or pizza

• Easy to make ahead and stores well in the fridge

• Customizable with different olive blends or fresh herbs

• Impressively flavorful with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2½ cups mixed pitted olives (black, Kalamata, green)

• 2 tablespoons capers, drained

• 2 tablespoons marinated sun-dried tomatoes, drained

• 1 tablespoon chopped garlic

• 1 tablespoon dried oregano

• 4 tablespoons fresh parsley leaves (or 1 tablespoon dried)

• 1 tablespoon fresh basil leaves (or 1 teaspoon dried)

• 1 tablespoon lemon juice (about ½ lemon)

• ¼ cup extra virgin olive oil

• Freshly ground black pepper, to taste

Directions

1. In a food processor fitted with the S-blade, combine the olives, capers, sun-dried tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.

2. Pulse a few times, scraping down the sides as needed. For a chunky consistency, pulse about 15–17 times.

3. For a smoother, spreadable paste, continue processing until the mixture becomes a cohesive tapenade.

4. Transfer to a serving bowl. Garnish with extra parsley and a drizzle of olive oil if desired.

5. Serve immediately or refrigerate in a sealed container.

Servings and timing

• Prep time: 10 minutes

• Cook time: 0 minutes

• Total time: 10 minutes

• Yield: 2 cups (serves 8 as an appetizer)

Variations

• Use a mix of Castelvetrano, Kalamata, and ripe black olives for varied flavor

• Add anchovy paste for a more traditional, umami-rich tapenade (non-vegan)

• Swap basil and oregano with rosemary or thyme

• Include a splash of red wine vinegar or balsamic for extra tang

• Add chili flakes or fresh chili for a spicy kick

• Mix in pine nuts or walnuts for added texture and richness

• Replace sun-dried tomatoes with roasted red peppers

• Use green olives only for a milder, buttery flavor

• Spread on sandwiches or wraps in place of mayo

• Blend with soft cheese for a creamy tapenade spread

Storage/Reheating

• Store in an airtight container in the fridge for up to 2 weeks

• Stir before serving, as oil may separate

• Not suitable for freezing due to moisture and texture changes

• Serve cold or at room temperature

• No reheating needed

FAQs

1. What kind of olives work best for tapenade?

A mix of Kalamata, green, and black olives provides the best flavor balance. Castelvetrano olives are also great for a buttery note.

2. Can I make olive tapenade without a food processor?

Yes, chop all ingredients finely by hand for a more rustic texture.

3. How long does homemade tapenade last?

It keeps well in the fridge for up to two weeks in a sealed container.

4. Can I freeze olive tapenade?

Freezing is not recommended as it can negatively affect the texture and flavor.

5. Is tapenade always made with anchovies?

Traditional recipes often include anchovies, but this vegan version uses capers for briny flavor instead.

6. How can I reduce the saltiness of tapenade?

Rinse the olives and capers before processing, and adjust seasoning to taste.

7. What can I serve with olive tapenade?

Serve with baguette slices, crackers, pita, raw vegetables, or alongside hummus and cheese on a mezze platter.

8. Can I use dried herbs instead of fresh?

Yes, dried herbs work well. Just reduce the quantity (1 tablespoon fresh = 1 teaspoon dried).

9. Can I add nuts to this tapenade?

Yes, pine nuts or walnuts add a rich, earthy element and texture.

10. Is this recipe suitable for gluten-free diets?

Yes, it is naturally gluten-free. Just pair it with gluten-free bread or crackers.

Conclusion

This 10-minute olive tapenade is a bold, briny spread that’s as easy to make as it is to enjoy. Bursting with savory Mediterranean flavors, it’s ideal for everything from snacking and entertaining to elevating sandwiches and bowls. Customizable, make-ahead friendly, and undeniably delicious, this tapenade is sure to become a staple in your kitchen.

Olive Tapenade

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• Author: Mia
• Total Time: 10 minutes
• Yield: About 1 cup
• Diet: Vegan

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Description

This easy olive tapenade is a bold, savory Mediterranean spread made with a blend of olives, capers, garlic, lemon juice, and olive oil. Perfect as an appetizer with crackers or bread, or as a topping for sandwiches and salads.

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Ingredients

• 1 cup mixed olives, pitted (such as Kalamata and Castelvetrano)
• 2 tablespoons capers, drained
• 1 clove garlic, peeled
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley
• 2 to 3 tablespoons extra virgin olive oil
• Black pepper, to taste

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Instructions

1. Place the olives, capers, garlic, lemon juice, lemon zest, and parsley in a food processor.
2. Pulse a few times to chop and combine the ingredients.
3. With the processor running, drizzle in the olive oil until the mixture reaches your desired consistency—chunky or smooth.
4. Taste and adjust seasoning with black pepper as needed.
5. Transfer to a bowl and serve immediately or refrigerate for up to one week.

Notes

• Use high-quality olives for best flavor. A mix of briny and buttery olives adds depth.
• For a smoother tapenade, blend longer and add more olive oil.
• This spread keeps well refrigerated in an airtight container for up to 7 days.
• Delicious on crostini, in wraps, or alongside cheese boards.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: Blended
• Cuisine: Mediterranean

Nutrition

• Serving Size: 2 tablespoons
• Calories: 90
• Sugar: 0g
• Sodium: 420mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7.5g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 0g
• Cholesterol: 0mg