Olive Tapenade Recipe

If you love bold, briny flavors with a fresh zing, you’re going to be obsessed with this Olive Tapenade Recipe. I absolutely love how quickly it comes together and how it manages to pack such a punch with just a handful of ingredients. Whether you’re throwing a casual gathering or just craving a tasty snack, this tapenade will become your go-to for adding that Mediterranean touch to your table. Stick with me because I’m sharing all my tips to make sure your tapenade turns out perfectly every time.

this Recipe

Ingredients You’ll Need

This Olive Tapenade Recipe works best with a mix of different olives to get that nuanced flavor and texture. Shopping for ingredients is straightforward, but a couple of quality tips will ensure your tapenade is next level.

• Kalamata Olives: These add the signature salty, slightly fruity flavor; go for pitted to save prep time.
• Castelvetrano Olives: Their buttery and mild taste balances the punchy Kalamatas perfectly.
• Anchovy Filets: Optional, but they bring umami magic; if you’re vegan, just skip them.
• Garlic Clove: Fresh is best to provide that subtle heat and aroma.
• Capers: Use water-packed and rinse them to avoid excessive saltiness.
• Thyme Leaves: Fresh thyme really brightens the mix—don’t settle for dried if you can help it.
• Black Pepper: Adds a light kick; freshly cracked is ideal.
• Lemon Juice: This is what lifts the entire tapenade and balances the briny flavors.
• Extra Virgin Olive Oil: Use a good quality one; it’s key for a rich, silky texture.
• Lemon Zest: For that pretty, fragrant finish on top.
• French Baguette or Sliced Veggies: To serve with; toasty bread is classic, but veggies keep it fresh and gluten-free.

Variations

I love playing around with this Olive Tapenade Recipe depending on what I have on hand or the vibe of the gathering. Feel free to personalize it — that’s the fun of making tapenade!

• Vegan Variation: I always make one version without anchovies for my vegan friends, and honestly, you won’t miss them.
• Herb Twists: Tried adding fresh basil or oregano once — it gives the tapenade a whole new dimension that I actually loved.
• Heat Factor: A pinch of red pepper flakes gives it a nice spicy kick when I want something that wakes up the palate.
• Texture Options: If you want it chunkier, pulse less in the food processor and chop some olives by hand to keep those lovely bits.

How to Make Olive Tapenade Recipe

Step 1: Gather and Prep Your Ingredients

Start by pitting your olives, if they aren’t already pitted — I always keep a stash of pitted olives because they save so much time. Drain and rinse the capers well to control the saltiness, and if you’re using anchovies, have them ready. Fresh garlic should be peeled and roughly chopped. Having everything prepped makes the blending process smooth and mess-free.

Step 2: Pulse the Olives and Flavorings

Pop the Kalamata and Castelvetrano olives, anchovy filets (if using), garlic, capers, thyme, a pinch of black pepper, and lemon juice into your food processor. Pulse a few times until the mixture is chopped but still has texture — I like it a bit chunky so you can tell you’re eating real olives. Be careful not to over-process or you’ll end up with mush!

Step 3: Drizzle in Olive Oil and Finish

With the motor running, slowly drizzle in your extra virgin olive oil. This helps create a loose, runny sauce that’s easy to spread or dip. Give it a few more pulses to combine, then transfer it to a serving bowl. The last touch is a sprinkle of lemon zest on top — this adds a lovely bright aroma and makes your tapenade look super inviting.

How to Serve Olive Tapenade Recipe

Garnishes

I typically finish with lemon zest to add a pop of color and brightness, but sometimes I throw fresh thyme sprigs on top — it makes the presentation extra special when I’m serving guests. A small drizzle of olive oil just before serving adds that gorgeous sheen and richness.

Side Dishes

This Olive Tapenade Recipe shines alongside a simple charcuterie board stacked with cheeses, nuts, and fresh fruit. It pairs beautifully with roasted vegetables, grilled chicken, or even dolloped atop a fresh salad for an instant flavor boost. When I keep it casual, some sliced cucumbers or carrots alongside a toasted baguette slice hit the spot perfectly.

Creative Ways to Present

For a party, I like serving this tapenade in mini jars decorated with a sprig of thyme and a small wooden spreader. It doubles as a gift or party favor! Another fun idea is to serve scoops of tapenade atop cucumber rounds for a beautiful bite-sized appetizer that’s low-carb and fresh. Trust me, everyone will be asking for the recipe.

Make Ahead and Storage

Storing Leftovers

I usually store leftover tapenade in an airtight container in the fridge. It keeps well for up to a week, and the flavors actually deepen with time. Just give it a good stir and a fresh drizzle of olive oil before serving again.

Freezing

I’ve tried freezing Olive Tapenade Recipe in small portions using ice cube trays, and it thaws beautifully. Just pop a cube or two out and let it come to room temperature, then give it a stir. It’s a great way to have this delicious spread ready whenever you want without any prep.

Reheating

This tapenade doesn’t need reheating since it’s a cold spread. If you want to warm it slightly to serve over grilled meats or warm bread, just leave it at room temperature for 15-20 minutes—it softens nicely without losing its fresh flavors.

FAQs

Final Thoughts

When I first tried this Olive Tapenade Recipe, I was amazed by how such simple ingredients created such complex flavors. It quickly became a favorite in my kitchen for its ease and deliciousness. I hope you enjoy making it as much as I do — it’s perfect for a quick snack, a party appetizer, or even jazzing up everyday meals. So grab your olives, and let’s get blending — you’re going to love the burst of Mediterranean sunshine in every bite!

Olive Tapenade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 101 reviews

• Author: Jessica
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 8 servings as an appetizer
• Category: Appetizer
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Gluten Free

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Description

A vibrant and flavorful Mediterranean olive tapenade featuring Kalamata and Castelvetrano olives, capers, garlic, and lemon zest, blended into a chunky spread perfect for serving with toasted baguette or fresh veggies. This easy no-cook recipe offers a bright, savory appetizer packed with rich olive oil and herbs.

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Ingredients

Tapenade Ingredients

• 1 cup pitted Kalamata olives
• 1 cup pitted Castelvetrano olives
• 3 oil-packed anchovy filets (optional)
• 1 large garlic clove
• 1 tablespoon water-packed capers, drained and rinsed
• 1 teaspoon chopped thyme leaves
• Black pepper, to taste
• 1 teaspoon lemon juice
• 1/4 cup extra virgin olive oil
• Zest of 1 lemon

To Serve

• French baguette, cut into slices and lightly toasted, or sliced veggies for a gluten-free option

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Instructions

1. Combine Ingredients: Place the pitted Kalamata and Castelvetrano olives, anchovy filets (if using), garlic clove, drained capers, chopped thyme, a pinch of black pepper, and lemon juice into a small food processor fitted with a blade. Secure the lid.
2. Pulse to Chop: Pulse the mixture a few times until the olives and other ingredients are finely chopped but not pureed, maintaining a chunky texture.
3. Incorporate Olive Oil: Slowly drizzle in the extra virgin olive oil while pulsing a few additional times. This will help create a loose, spreadable sauce consistency.
4. Transfer and Garnish: Spoon the olive tapenade into a small serving bowl and sprinkle the lemon zest evenly over the top to add a bright citrus aroma and flavor.
5. Serve: Present the tapenade alongside toasted baguette slices or fresh vegetables for dipping, making it a delightful appetizer or snack.

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Notes

• To make this tapenade vegan, omit the anchovy filets.
• For a gluten-free option, serve the tapenade with fresh crudité instead of bread.
• If you don’t have a food processor, finely chop the ingredients and then use a mortar and pestle to pound them into a coarse paste.
• You can also finely mince the ingredients and press them with the side of a knife on a cutting board to create the tapenade texture.
• Store any leftovers in an airtight container in the fridge for up to 3 days.

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Nutrition

• Serving Size: 2 tablespoons (about 30g)
• Calories: 80
• Sugar: 0.5g
• Sodium: 260mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 5mg