This Olive Tapenade Recipe is a bold, savory Mediterranean spread made with briny olives, capers, garlic, and fresh herbs blended into a rich, flavorful paste. It’s the perfect appetizer for charcuterie boards, crostini, sandwiches, or simple snacking with crackers and veggies.
If you love this olive tapenade recipe, you would also love our Bread Dipping Oil, too.
Tapenade is a savory Mediterranean spread traditionally made from olives, capers, and anchovies, finely chopped or blended together with olive oil. Originating from the Provence region of France, it’s known for its bold, briny flavor and rich, silky texture. Tapenade can be made with black or green olives and often includes garlic, herbs, or lemon for extra brightness.
Why I Love This Recipe
- I adore olives
- Salty, garlicky goodness
- Love the deep umami flavors
- Easy appetizer
- Gorgeous as a sandwich spread too
Helpful Items For This Recipe
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Handmade Glossy Black Wavetop Ceramic Canapé & Sauce Bowls, 3.5-Inch, Set of 2
Sabre Paris – Set of 2 Spreader Knives 5.5 inches
Michel Design Works 20-Count 3-Ply Paper Cocktail Napkins, Olive Grove
Olive Tapenade Recipe Ingredients
Ingredients
Kalamata olives, pitted – These are my favorite black olives, as they are mild and not too salty, usually.
Green olives, pitted – Whatever your favorite olives are. I like to get them from the deli as opposed to jars or tins.
Anchovy paste – Or 2 anchovy filets, minced. This is optional, but really adds loads of flavor in the background. Great umami, and you don’t taste the anchovy per se.
Capers – These need to be drained and rinsed to take away some of the saltiness.
Parsley – Coarsely chopped, and adds a brightness to the tapenade.
Garlic – This adds a good pungent kick to the olives.
Lemon juice – Lemon juice brightens up the whole dish and brings out all of the flavors.
Freshly ground pepper – We don’t add any further salt to the dish as the ingredients are heavily salted, just pepper.
Olive oil – This helps to bind the other ingredients together to make a paste. Use a good-quality extra-virgin olive oil; that’s what I use.
Decorate the top with olives, parsley, etc. – Add whatever leftovers you have to make the top look appealing when serving.
How to make Olive Tapenade
Place all the ingredients except the olive oil into a food processor. Pulse 2 -3 times until everything is coarsely chopped.
Drizzle in the olive oil and pulse a few more times until a chunky paste forms. Use a spatula to scrape down the sides of the food processor as needed. Season with additional fresh ground pepper to taste. Serve at room temperature with crackers or crostinis.
Enjoy!
Recipe Pro Tips
Tips for the Best Olive Tapenade
1. Use a mix of olives for deeper flavor
Combine Kalamata and green olives (like Castelvetrano or Manzanilla). The blend creates a richer, more complex flavor than a single type.
2. Choose high-quality olives packed in brine, not oil
Brine-packed olives give a cleaner, brighter flavor. Oil-packed olives can make the tapenade too greasy.
3. Pulse, don’t blend
Use short pulses in your food processor so the tapenade stays chunky and textured, not a smooth paste (unless you prefer it that way!).
5. Balance the saltiness
Olives, capers, and anchovies are naturally salty. Taste before salting!! We don’t add salt, as the olives and capers already contain quite a bit of salt.
6. Add anchovies for umami
Even one anchovy fillet boosts depth without making it fishy. If avoiding anchovies, add a small squeeze of lemon to brighten the flavor.
7. Use good olive oil
Finish with a drizzle of high-quality extra-virgin olive oil for smoothness and shine.
8. Brighten with citrus
A little lemon zest or juice keeps tapenade from tasting too heavy and enhances the olive flavor.
9. Let it rest before serving
Chill for at least 30 minutes so the flavors meld. It tastes even better the next day.
10. Adjust texture to your liking
- Add more oil for a looser, spreadable tapenade.
- Add more olives or capers for a thicker, chunkier spread.
11. Serve it creatively
Dollop on crostini, toss with pasta, spoon over grilled chicken or fish, or swirl onto a charcuterie board.
WANT MORE EASY APPETIZERS?
We love an easy appetizer here and make them frequently for guests and family. Here are a few of our favorites.
Olive Tapenade Recipe
Video
Ingredients
- 1 cup Kalamata olives pitted
- 1/2 cups green olives pitted
- 1 tsp anchovy paste or 2 anchovy filets, minced
- 2 tbsps. capers drained & rinsed
- 2 tbsps. parsley coarsely chopped
- 2 cloves garlic
- 2 tbsps. lemon juice
- 1/4 tsp freshly ground pepper
- 1/4 cup olive oil
- Decorate the top with olives parsley etc.
Instructions
- Place all the ingredients except the olive oil into a food processor. Pulse 2 -3 times until everything is coarsely chopped.
- Drizzle in the olive oil and pulse a few more times until a chunky paste forms. Use a spatula to scrape down the sides of the food processor as needed. Season with additional fresh ground pepper to taste. Serve at room temperature with crackers or crostinis.
- Enjoy!
Equipment
Notes
See the post for more information, photos and tips.
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