Olive Tapenade or olive spread is a delicious condiment made with olives, capers, garlic, and freshly chopped parsley.
This is a classic Mediterranean appetizer that's full of bold flavors.
What is tapenade?
Tapenade is a blend of bold, briny ingredients that makes a great dip or spread on crackers or crostini.
Tapenade originated in the southern regions of France, particularly in Provence. It is known for its rich and intense flavors, making it a popular addition to various dishes and a staple in Mediterranean cuisine.
This is another recipe I made for my nephew's wedding and had on an appetizer table along with sun-dried tomato spread, homemade hummus, garlic and herb Boursin cheese and tons of other grazing items.
The bride requested a large grazing table for the guests before dinner. The tapenade was perfect for the occasion and received many rave reviews from the guests.
This tasty tapenade would be delicious served alongside my bread dipping oil along with some crusty bread.
The original recipe comes from Cookie and Kate.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Olives - two types of pitted olives are used in this recipe; kalamata olives and Castelvetrano olives. Kalamata olives are fairly readily available and can be easily found in most markets. Castelvetrano olives are a large green olive that has a wonderful buttery flavor.
- For the wedding, I also added a can of plain black olives. Since I was making such a huge batch (almost 6 cups), I wanted to stretch everything as much as possible and black olives are less expensive than the other two varieties.
- Capers - add more briny flavor and a bit of tang
- Garlic - use whole fresh cloves of garlic that you peel and chop
- Parsley - I use fresh flat-leaf parsley or Italian parsley
- Lemon Juice - use freshly squeezed juice
- Olive Oil - Use your best olive oil
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Coarsely chop the garlic and the parsley.
- Add olives, capers, garlic, parsley, lemon juice, olive oil and a pinch of black pepper to a food processor.
- Pulse several times until it is roughly chopped.
- Scrape down the sides of the food processor and pulse 3-5 times more until the desired consistency is met.
- Serve right away or cover and refrigerate for up to two weeks.
Recipe tips
- Use room temperature ingredients.
- Add additional olive oil, if the mixture seems too thick.
- For a brighter, fresher flavor you could also add a bit of lemon zest.
- Serve tapenade at room temperature. Refrigerated tapenade will be solidified and very thick. Allow it to sit out for at least 30 minutes before serving.
- Stir before serving.
Frequently asked questions
For best results, store covered in the refrigerator and use within two weeks.
Ways to use tapenade
- Spread: Tapenade can be spread on slices of crusty bread or crackers as an appetizer or snack.
- Condiment: Use as a condiment for sandwiches, burgers, or wraps.
- Pasta: Toss with hot pasta to create a flavorful sauce.
- Meat and Seafood: It can be used as a topping or seasoning for grilled or roasted meats and seafood.
- Vegetables: Use as a dip for raw or roasted vegetables.
- Pizza: It can be used as a unique and flavorful pizza topping.
More delicious spreads and dips
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious appetizers!
Olive Tapenade
Equipment
- Measuring Cups
Ingredients
- 1 cup green Castelvetrano olives (pitted)
- ½ cup Kalamata olives (pitted)
- 2 tablespoons capers
- ¼ cup chopped Italian parsley
- ¼ cup olive oil
- 2 cloves garlic (coarsley chopped)
- 1 tablespoon lemon juice (freshly squeezed)
- pinch black pepper
Instructions
- Drain the olives and the capers.1 cup green Castelvetrano olives, ½ cup Kalamata olives, 2 tablespoons capers
- Add olives, capers, garlic, parsley, lemon juice, olive oil and a pinch of black pepper to a food processor.1 cup green Castelvetrano olives, ½ cup Kalamata olives, 2 tablespoons capers, ¼ cup chopped Italian parsley, ¼ cup olive oil, 2 cloves garlic, 1 tablespoon lemon juice, pinch black pepper
- Pulse several times until it is roughly chopped.
- Scrape down the sides of the food processor and pulse 3-5 times more until the desired consistency is met.
- Serve right away or cover and refrigerate for up to two weeks.
Notes
-
- Use room temperature ingredients.
-
- Add additional olive oil, if the mixture seems too thick.
-
- For a brighter, fresher flavor you could also add a bit of lemon zest.
-
- Serve tapenade at room temperature. Refrigerated tapenade will be solidified and very thick. Allow it to sit out for at least 30 minutes before serving.
-
- Stir before serving.
- Feel free to play around with different types of olives. Add olives that you enjoy and experiment with different versions of the recipe.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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