olive tapenade
Olive tapenade brings Mediterranean flavor with a healthy twist. Quick to prepare, perfect for snacks, toast, or light meals!
Ingredients
Method
- Place black olives, green olives, capers, and garlic in a food processor.
- Pulse a few times to roughly chop, then add lemon juice, olive oil, oregano (if using), and black pepper.
- Process in short bursts until the mixture forms a coarse paste. Do not over-process; it should have some texture.
- Taste and adjust seasoning. If needed, add a little more lemon juice or olive oil for preferred consistency.
- Transfer to a serving bowl. Refrigerate for at least 1 hour to let flavors meld, if possible.
- Serve tapenade with crusty bread, crackers, or as an appetizer spread.
Notes
Olive tapenade is a classic Mediterranean spread known for its bold flavors and remarkable versatility. Whether you're planning a sophisticated appetizer for guests or looking for a simple way to elevate everyday snacks, this tapenade always delivers. It’s delicious on crusty bread, but also shines as a garnish for grilled meats, tossed with pasta, or even dolloped over roasted veggies.
Balance the salt: Since olives and capers can be quite salty, always taste before adding extra salt or using particularly salty varieties.
No food processor? A mortar and pestle or even a sharp knife can produce a more rustic tapenade with satisfyingly chunky pieces.
Extra flavor: Add a touch of anchovy, sun-dried tomato, or a splash of red wine vinegar for a deeper, more complex flavor profile.
Practical Tips & Ingredient Swaps
Choose quality olives: The flavor of your tapenade is directly tied to the olives you use. Kalamata and green Castelvetrano olives are excellent choices, but you can mix varieties to suit your taste.Balance the salt: Since olives and capers can be quite salty, always taste before adding extra salt or using particularly salty varieties.
No food processor? A mortar and pestle or even a sharp knife can produce a more rustic tapenade with satisfyingly chunky pieces.
Extra flavor: Add a touch of anchovy, sun-dried tomato, or a splash of red wine vinegar for a deeper, more complex flavor profile.
