Olive Tapenade Recipe

Name: Olive Tapenade Recipe
Prep time: 15 min
Total time: 15 min
Yield: 1 - 2 cups
Ingredients: 1 cup ofkalamata olives - pitted; 1 cup ofgreen olives - pitted; 2 - 3 TBSP ofcapers - drained (adjust if needed); 2 - 3 cloves ofgarlic - peeled (adjust if needed); 1 - 2 TBSP oflemon juice (adjust if needed, preferably fresh); 2 TBSP offresh parsley - chopped (or 1 TSP of dried); Pinch ofground black pepper - freshly grated; 1 - 2 fillets ofanchovy fillets (for a traditional umami flavor - omit for vegetarian/vegan); Pinch ofchili flakes (spicy); 1 TSP offresh thyme (or ½ TSP of dried); ½ zested oflemon zest (from about 1 lemon); ¼ cup ofExtra Virgin Olive Oil (adjust if needed); Pinch ofsalt (*)

1 - 2 cups

Pescatarian diet, Vegan Diet, France Cold Cuisine

Whip up a batch of vibrant and flavorful Olive Tapenade with this easy-to-follow recipe. Ready in just 10-15 minutes, this classic Provençal spread combines the rich, briny taste of Kalamata and green olives with the tang of capers and fresh lemon juice, all brought together with smooth extra virgin olive...

... oil. Perfect as an appetizer with crusty bread or fresh vegetables, a zesty condiment for grilled meats, or a flavorful addition to pasta dishes, this versatile tapenade is sure to impress. Customize it with optional anchovies for a traditional umami kick, a pinch of red pepper flakes for heat, or fresh herbs for added aroma.

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themaverickflavor Rising Start

May 7, 2025

15 min.
15 min.
1/5

Ingredients:

Tapenade

1 cup of kalamata olives - pitted
1 cup of green olives - pitted
2 - 3 TBSP of capers - drained (adjust if needed)
2 - 3 cloves of garlic - peeled (adjust if needed)
1 - 2 TBSP of lemon juice (adjust if needed, preferably fresh)
2 TBSP of fresh parsley - chopped (or 1 TSP of dried)
Pinch of ground black pepper - freshly grated
Optionally: 1 - 2 fillets of anchovy fillets (for a traditional umami flavor - omit for vegetarian/vegan)
Optionally: Pinch of chili flakes (spicy)
Optionally: 1 TSP of fresh thyme (or ½ TSP of dried)
Optionally: ½ zested of lemon zest (from about 1 lemon)
¼ cup of Extra Virgin Olive Oil (adjust if needed)
Optionally: Pinch of salt (*)

* Salt is often not needed due to the brininess of olives and capers.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Kitchen Food Processor
1x Silicone Spatula
1x Small Hand Grater or Zester (for lemon zest)
1x Lemon Squeezer (for extracting the lemon juice)

Directions:

1. Combine Ingredients for Olive Tapenade Recipe:

Let’s start the preparation of Olive Tapenade Recipe by combining the ingredients in the food processor.

In the bowl of a food processor, add the Kalamata olives, green olives, capers, garlic, lemon juice, parsley, ground pepper, and any optional ingredients you’re using (anchovies, red pepper flakes, thyme, lemon zest).

2. Pulse to Chop:

Pulse the mixture 5-10 times until the ingredients are roughly chopped.
Scrape down the sides of the bowl with a spatula as needed.
You’re looking for a chunky paste, not a completely smooth puree.
Be careful not to over-process.

3. Add Olive Oil:

With the food processor running on low (or by pulsing), slowly drizzle in the extra virgin olive oil until the tapenade comes together and reaches your desired consistency.
You may want to add a little more oil if it seems too dry.

4. Season and Adjust:

Transfer the tapenade to a bowl.
Taste and adjust salt as needed.
If it needs more brightness, add a bit more lemon juice.
If you omitted anchovies but want more depth, you can consider a tiny splash of balsamic vinegar, though this is not traditional.

5. Serve Olive Tapenade Recipe:

Serve the olive tapenade at room temperature or chilled.
Spread on toasted baguette slices (crostini) or crackers.
As a dip with fresh vegetables like carrots, celery, bell peppers, or cucumbers.
As part of a charcuterie or cheese board.
As a condiment for grilled fish, chicken, or meats.
Stirred into pasta or used as a sandwich spread.
A dollop on hummus for extra flavor.
Mixed with cream cheese for a creamy olive spread.

Storage:

Store leftover tapenade in an airtight container in the refrigerator for up to 1-2 weeks. The flavors will continue to meld over time. Bring to room temperature before serving for the best flavor.

Tips for Success:

Quality Olives: Use good quality olives for the best flavor. A mix of different types can add complexity.
Pitted Olives: Buying pitted olives will save you a significant amount of prep time.
Don’t Over-Process: Tapenade is best with some texture. Avoid turning it into a completely smooth paste unless that’s your personal preference.
Taste and Adjust: Always taste your tapenade before serving and adjust the seasonings (lemon juice, pepper) to your liking.
Make Ahead: Tapenade can be made a day or two in advance. The flavors often improve as it sits.

Food & Ingredients

Olives

June 7, 2024

In the realm of culinary delights, few ingredients boast a history as rich and diverse as the olives. Revered since ancient times for its unique flavor profile and versatility, this small fruit has woven itself into the cultural fabric of civilizations across the Mediterranean and beyond. From the sun-drenched groves of Greece to the fertile valleys of California, olives have been cultivated and celebrated for their culinary and nutritional value for millennia.

Chef Tom Founder

About the Author:

themaverickflavorRising Start

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