Olive tapenade is a bold, savory spread made with briny olives, capers, and garlic, blended into a rich, flavorful paste. I love making it when I need something quick and impressive—it takes just minutes to prepare and always adds a gourmet touch to my snacks, appetizers, or meals. Whether I serve it with crusty bread or spoon it over grilled veggies, it never disappoints.
Why You’ll Love This Recipe
I like how incredibly simple and customizable this tapenade is. It doesn’t require cooking, and I can make it ahead of time and store it for days. The combination of olives, capers, and garlic creates an intense, salty-savory flavor that elevates even the most basic dishes. It’s perfect for entertaining, spreading on sandwiches, or just dipping with crackers for a quick treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pitted black olives (such as Kalamata or Niçoise)
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Capers (drained)
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Garlic (fresh)
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Olive oil
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Lemon juice (optional, for brightness)
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Fresh herbs like parsley or thyme (optional)
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Anchovy fillets (optional, for extra umami)
Directions
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In a food processor, I combine the olives, capers, garlic, and any optional ingredients like anchovies or herbs.
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I pulse the mixture until finely chopped but not completely smooth—I like a little texture.
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While the processor is running, I slowly drizzle in olive oil until the tapenade reaches a spreadable consistency.
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I taste and adjust with a splash of lemon juice or more olive oil, if needed.
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I transfer it to a bowl and serve immediately or refrigerate it to let the flavors develop further.
Servings and timing
This recipe makes about 1 cup of tapenade, which serves 6–8 people as an appetizer.
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Prep time: 10 minutes
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Cook time: 0 minutes
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Total time: 10 minutes
Variations
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I mix green and black olives for a more complex flavor.
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I add sun-dried tomatoes or roasted red peppers for a sweeter note.
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I skip the anchovies for a vegetarian version, or substitute with a dash of soy sauce for umami.
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I stir in chopped nuts like walnuts or almonds for added texture.
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I make it spicy with a pinch of red pepper flakes or a chopped chili.
Storage/Reheating
I store olive tapenade in an airtight container in the fridge for up to 1 week. The flavors get even better after a day or two. For longer storage, I freeze it in small portions using ice cube trays and transfer the cubes to a freezer-safe bag for up to 2 months.
There’s no need to reheat—it’s served cold or at room temperature. If refrigerated, I let it sit out for 15–20 minutes before serving so the olive oil softens again.
FAQs
Can I make olive tapenade without a food processor?
Yes, I chop everything finely by hand with a sharp knife. It takes a bit longer, but it works well and gives me more control over the texture.
What kind of olives should I use?
I usually go with Kalamata or Niçoise olives for a rich, briny flavor, but any pitted olive I like will work. I avoid canned black olives—they’re too mild for this recipe.
Is olive tapenade vegan?
It can be! I just skip the anchovies and make sure all ingredients are plant-based.
How do I serve olive tapenade?
I spread it on toast or crackers, add it to sandwiches or wraps, serve it with grilled meats, or even toss it with pasta for a quick sauce.
Can I reduce the saltiness?
Yes. I rinse the olives and capers before using them, and I taste before adding any extra salt.
Conclusion
Olive tapenade is one of my favorite quick recipes for adding big flavor with almost no effort. Whether I’m hosting guests or just want something savory to snack on, I can whip up a batch in 10 minutes and enjoy it all week. It’s versatile, bold, and endlessly customizable—exactly the kind of recipe I like to keep in my back pocket.
