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olive tapenade

olive tapenade

Olive tapenade is a Mediterranean classic full of flavor, perfect for healthy snacks or light appetizers. Just try this version!
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Total Time 16 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 cup black olives, pitted, preferably Kalamata
  • 0.5 cup green olives, pitted
  • 2 tablespoons capers, rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves or oregano, optional
  • 0.25 teaspoon black pepper, ground
  • fresh parsley or basil for garnish, optional

Method
 

  1. Drain the black and green olives and capers if packed in brine or oil.
  2. Place the black olives, green olives, capers, minced garlic, and fresh thyme leaves (or oregano) in a food processor.
  3. Add the olive oil and fresh lemon juice to the processor.
  4. Pulse the mixture several times until you get a coarse, chunky paste. Do not overprocess; the tapenade should have texture.
  5. Taste and season with ground black pepper. Adjust lemon juice or olive oil if needed.
  6. Transfer the olive tapenade to a serving bowl. Garnish with fresh parsley or basil if desired.
  7. Serve immediately with bread, crackers, or crudités, or store in the refrigerator for up to 5 days.

Notes

Olive tapenade is celebrated throughout the Mediterranean for its incredible flavor, versatility, and ease of preparation. Whether you’re hosting a party, building an elegant snack board, or simply looking for a quick spread, this recipe fits every occasion and brings a vibrant, savory note to your table.
For the best results, choose high-quality olives, preferably Kalamata or Castelvetrano, as their flavor and texture make a noticeable difference. If you prefer a milder tapenade, you can soak the olives in water for 10–15 minutes and drain them to reduce the briny intensity.
If you don’t have capers on hand, a tablespoon of finely chopped cornichons or pickles can offer a similar tangy note. For those seeking a vegan or dairy-free option, this recipe is naturally suitable, but you can add a sprinkle of nutritional yeast for a subtle cheesy flavor.
Pulse the ingredients carefully — don’t overprocess. The goal is a coarse, rustic tapenade, not a smooth paste. Scrape down the sides of the food processor to ensure even texture.

Serving and Variations

This tapenade shines on toasted baguette slices, crispbread, or fresh vegetable crudités. Try it as a topping for grilled fish or chicken, or swirl a spoonful into pasta or salads for a briny burst.
For a twist, fold in a bit of finely chopped sun-dried tomato or roasted red pepper. A handful of toasted pine nuts adds crunch and richness.
Let the tapenade rest in the refrigerator for at least 30 minutes before serving for the flavors to meld. Store any leftovers in an airtight container, topping with a thin layer of olive oil to preserve freshness.
With these simple tips and creative serving ideas, your olive tapenade will become a reliable favorite in your kitchen and an instant hit with guests!