Olive Tapenade Clara quick dinners

Olive Tapenade is a savory, briny spread originating from the Provence region of France, made with finely chopped olives, capers, garlic, and olive oil. It’s bursting with bold Mediterranean flavors and is incredibly versatile—perfect as an appetizer with crusty bread, a topping for grilled meats, or a flavorful mix-in for pastas and sandwiches.

Why You’ll Love This Recipe

• Bold, Briny Flavor: Packed with olives, capers, and garlic, it offers an intense and satisfying savory taste.
• Quick and Easy: Takes just 5 minutes and no cooking required.
• Versatile Use: Use it as a dip, spread, or condiment.
• Customizable: Adjust to your taste with herbs, anchovies, or other add-ins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup pitted Kalamata olives
• ½ cup green olives, pitted
• 2 tablespoons capers, drained
• 1 clove garlic
• 3 anchovy fillets (optional)
• 2 tablespoons fresh lemon juice
• ¼ cup extra virgin olive oil
• Black pepper to taste

Directions

1. Combine Ingredients: Place olives, capers, garlic, and anchovies (if using) in a food processor or blender.
2. Pulse to Chop: Pulse several times until ingredients are finely chopped but still slightly chunky.
3. Add Oil and Lemon Juice: With the processor running, slowly drizzle in the olive oil and lemon juice. Blend until the mixture becomes a spreadable paste.
4. Season and Serve: Taste and season with black pepper. Serve immediately or chill for later.

Servings and Timing

• Servings: Makes about 1 cup
• Prep Time: 5 minutes
• Total Time: 5 minutes

Variations

• Herbaceous Twist: Add fresh parsley, thyme, or basil for a green, aromatic touch.
• Nutty Version: Blend in toasted almonds or walnuts for added richness.
• Sun-Dried Tomato Tapenade: Add a few chopped sun-dried tomatoes for a sweeter, tangier note.
• Spicy Option: Toss in a pinch of red pepper flakes or a small chili.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 1 week.
• Freezing: Freeze in small containers for up to 3 months. Thaw in the refrigerator.
• Reheating: Not needed—serve cold or at room temperature.

FAQs

What olives are best for tapenade?

Kalamata and green olives offer a great balance of flavor, but you can use your favorite variety.

Do I have to include anchovies?

No, they’re optional. They add umami but can be left out for a vegetarian version.

Can I make tapenade without a food processor?

Yes, you can finely chop everything by hand for a chunkier texture.

Is tapenade healthy?

Yes, it’s low in carbs and high in healthy fats, especially if you use good-quality olive oil.

How do I serve olive tapenade?

Serve with crostini, crackers, pita chips, grilled meats, or mix into pasta and salads.

Can I use canned olives?

Yes, but for best flavor, use high-quality jarred or deli olives.

How do I reduce the saltiness?

Rinse olives, capers, and anchovies before blending, and taste before adding salt.

Can I make it ahead of time?

Absolutely. Tapenade tastes even better after the flavors have melded overnight.

Is this recipe vegan?

Yes, if you omit the anchovies.

What wine pairs with tapenade?

A crisp white wine like Sauvignon Blanc or a dry rosé complements its salty, bold flavors.

Conclusion

Olive Tapenade is a fast, flavorful way to add gourmet flair to any dish. Its rich, briny character makes it a standout condiment or appetizer that’s as easy to prepare as it is to enjoy. Make a batch ahead of time and have a jar ready for whenever your meal needs a Mediterranean touch.

Print