If you’re after a quick and flavorful appetizer, this olive tapenade is a great choice. Made with a handful of pantry staples, it comes together in minutes and adds deep, savory flavor to crostini, canapés or your charcuterie board. This Mediterranean-style dip is simple, versatile and always a crowd-pleaser.
How to make olive tapenade
Ingredients:
- Black olives
- Capers
- Lemon juice – from fresh lemon
- Olive oil – extra virgin is the best kind
- Salt and pepper to taste – not much needed as the olives are salty
- Fresh parsley
Tools:
- Food processor
- Measuring cups and spoons
- Knife and chopping board
The process is simple and quick. You throw all the ingredients in a food processor and pulse until you get the desired consistency. I prefer a finer texture because I feel that way, you get more out of it.
If you want it to have a creamier texture, add more oil and process for a longer time.
- Make sure to buy pitted olives. Black olives are traditionally used to make a tapenade. They are also milder in taste than the green ones. If you prefer them, feel free to use them. Kalamata olives could also be used.
- This recipe does not require any salt because the main ingredients are cured in salty brine, providing sufficient sodium.
- Use fresh parsley. Do not substitute this herb with its dried version.
- Also, use fresh lemon juice. This is a simple tapenade recipe with just a few ingredients, so use fresh ingredients where possible.
What is tapenade?
It is a spread from Southern France traditionally made of black olives, capers and olive oil. To this, anchovies, herbs, lemon juice or garlic can be added as well.
How to use it?
- As a spread on crostini or a fresh French baguette
- In pasta sauce
- As a poultry stuffing
- As part of a salad
- On a charcuterie or cheese board
- Serve it alongside other homemade dips like hummus
FAQs
Yes, you can. Simply finely chop everything or use a mortar and pestle to get a paste-like consistency.
It should last up to 4-5 days when stored properly. Always check before consuming though. If it tastes any different from a previous day, don’t use it.
Store in an airtight container or sealed jar in the fridge.
Julia’s tips
Do not substitute olive oil for other kind. This one is good for you!
Like many dips and spreads, you can adjust the ingredient quantities to your liking.
This does not need any salt. Olives and capers are salty enough.
While the traditional recipes use black olives, you can experiment with other varieties.
Make sure to buy pitted olives for this recipe! Measure without the brine.
More tasty appetizers you might like
- Smoked Salmon Dip – Creamy, smoky and perfect with crackers or veggies.
- Strawberry Bruschetta – Sweet and juicy strawberries pair perfectly with fresh basil on toasted bread.
- Stuffed Olives – A tasty bite-sized snack that disappears fast.
- Baked Olives – An easy warm appetizer that brings out the best in olives.
Olive Tapenade Recipe
Ingredients
- 1 cup black olives (pitted, drained, 120 grams, see note 1)
- 1 tablespoon capers
- 1 tablespoon fresh lemon juice (see note 2)
- ¼ cup extra virgin olive oil (60 milliliters, see note 3)
- black pepper (a pinch, optional)
- fresh parsley (handful, see note 4)
Instructions
- Place all the ingredients in a food processor and pulse until paste-like.
- Serve right away or keep in an airtight container in the fridge until ready to serve.
Notes
- Tapenade is traditionally made with black olives, but you can use green or kalamata olives if you prefer those.
- You can use less lemon juice if you prefer.
- Use either extra-virgin olive oil or regular olive oil. Do not substitute with other types of oil.
- I recommend using fresh parsley in this recipe.
- Tapenade can be used as a dip, a spread, or added to pasta sauce.
- The nutritional values are based on 1 serving (⅛ cup) of tapenade.
Wendy says
Made this today and it was a hit with the family and friends. Thank you.
Julia | Appetizer Addiction says
That's so good to hear, Wendy!