olive tapenade
Olive tapenade recipe: bold flavors, healthy fats and easy prep. Try this Mediterranean spread for a delicious and guilt-free snack!
Ingredients
Method
- In a food processor, combine the pitted black olives, capers, garlic, lemon juice, and parsley.
- Pulse a few times until the mixture is coarsely chopped but not pureed.
- Add the olive oil, black pepper, and dried oregano (if using). Pulse a couple more times to mix everything well.
- Taste and adjust seasoning, adding more lemon juice, pepper, or olive oil if desired.
- Transfer the tapenade to a bowl. Serve immediately with sliced baguette, crackers, or use as a spread. For enhanced flavor, refrigerate for 1 hour before serving.
Notes
Olive tapenade is beloved for its bold Mediterranean flavors and incredible versatility. Whether served as a dip, a sandwich spread, or an elegant appetizer, this recipe is a favorite at parties or casual gatherings. It’s naturally gluten-free, vegan, and packed with healthy fats from olives and olive oil.
Go easy with the food processor: Tapenade should have some texture, not be a paste. Keep a close eye and pulse instead of blending. If you don’t have a processor, a sharp knife and a bit of patience get the job done.
Capers and garlic: If you find them too strong, rinse the capers and use roasted garlic for a milder flavor twist.
For best flavor, let your tapenade rest: The taste improves after an hour in the fridge as flavors meld.
Serve it with crostini, pita chips, or as a bright condiment for grilled chicken or roasted vegetables. Try it on sandwiches, in wraps, or as a bold sauce for pasta or grain bowls—the possibilities are endless!
Practical tips to perfect your tapenade
Opt for high-quality olives: Kalamata or Niçoise olives provide a superior, complex flavor. Avoid canned varieties with lower salt and flavor—even a mix of green and black olives can bring depth.Go easy with the food processor: Tapenade should have some texture, not be a paste. Keep a close eye and pulse instead of blending. If you don’t have a processor, a sharp knife and a bit of patience get the job done.
Capers and garlic: If you find them too strong, rinse the capers and use roasted garlic for a milder flavor twist.
Customizations & smart swaps
- No fresh parsley? Try basil, cilantro, or a touch of fresh mint.
- Want it zestier? Add grated lemon zest or a splash of red wine vinegar.
- Love a nutty crunch? Fold in toasted pine nuts or walnuts at the end.
- Anchovies? For traditional flavor, add 1–2 anchovy fillets before blending (skip for vegetarian version).
Preparation & serving secrets
Chop your olives by hand if you like chunkier texture. Store tapenade in an airtight jar with a drizzle of olive oil on top to keep it fresh for up to a week in the fridge.For best flavor, let your tapenade rest: The taste improves after an hour in the fridge as flavors meld.
Serve it with crostini, pita chips, or as a bright condiment for grilled chicken or roasted vegetables. Try it on sandwiches, in wraps, or as a bold sauce for pasta or grain bowls—the possibilities are endless!
