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Olive Tapenade

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Olive tapenade is a savory, no-cook spread made with briny olives, capers, garlic, and olive oil. It’s quick to make, rich in flavor, and perfect for entertaining, snacking, or adding a gourmet touch to everyday meals.

Ingredients

  • 1 cup pitted black olives (such as Kalamata or Niçoise)
  • 2 tbsp capers, drained
  • 1–2 cloves garlic, peeled
  • 2–3 tbsp olive oil (plus more as needed)
  • 1 tsp lemon juice (optional)
  • 1–2 anchovy fillets (optional, for umami)
  • 1 tbsp fresh herbs (parsley or thyme, optional)

Instructions

  1. In a food processor, combine olives, capers, garlic, and optional anchovies or herbs.
  2. Pulse until the mixture is finely chopped but still has some texture.
  3. With the processor running, drizzle in olive oil until a spreadable consistency is reached.
  4. Taste and adjust with lemon juice or more olive oil, if needed.
  5. Transfer to a bowl and serve immediately or refrigerate to enhance flavor.

Notes

  • Mix black and green olives for a more complex flavor.
  • Add sun-dried tomatoes or roasted red peppers for sweetness.
  • Skip anchovies for a vegan version, or use a dash of soy sauce for umami.
  • Stir in chopped nuts like walnuts or almonds for texture.
  • Add red pepper flakes or chopped chili for heat.

Nutrition

Find it online: https://recipesbyliza.com/olive-tapenade/