olive tapenade -

olive tapenade

Olive tapenade is quick, flavorful, and ideal for a healthy snack or appetizer. Discover how to prepare and enjoy!

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Total Time 16

Servings: 6 servings

Course: Appetizer

Cuisine: Mediterranean

Calories: 110

Ingredients Method Notes

Ingredients

1 cup black olives, pitted Kalamata or your favorite variety
0.5 cup green olives, pitted
2 tablespoon extra virgin olive oil
1 tablespoon capers drained
2 unit anchovy fillets optional, for deeper flavor
1 unit garlic clove small
1 tablespoon lemon juice
0.25 teaspoon black pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried

Method

Gather all the ingredients and make sure the olives are pitted. If needed, rinse the capers and anchovy fillets to reduce excess salt.
In a food processor or blender, combine black and green olives, capers, anchovy fillets, and garlic. Pulse several times until coarsely chopped.
Add olive oil, lemon juice, black pepper, and thyme. Blend briefly. The tapenade should have a spreadable, chunky texture. Do not over-process.
Taste and adjust lemon juice, pepper, or thyme as desired. If it’s too thick, add a bit more olive oil.
Serve the olive tapenade in a bowl, drizzle with olive oil, and enjoy with crusty bread or crackers.

Notes

Olive tapenade is a classic Mediterranean spread that has found its way onto tables around the world thanks to its bold flavors and versatility. Whether you're preparing a quick appetizer for a party or a light snack for family and friends, this vibrant tapenade brightens up any occasion. Its mix of olives, capers, and a touch of anchovy delivers a rich, salty punch that pairs beautifully with many dishes.

Practical Tips and Ingredient Swaps

If you prefer a milder flavor, remove the anchovy or use less garlic. For a vegan tapenade, simply omit the anchovy fillets—capers already add a lovely briny touch. Don’t hesitate to experiment with different olive varieties: Kalamata offers depth, while Castelvetrano brings a subtle sweetness. If you're short on fresh thyme, use a pinch of dried herbs or fresh parsley to liven up the colors.

Preparation Insights

Using a food processor is the easiest way to achieve a rustic, chunky texture, but be careful not to over-blend. The goal is a spreadable mixture where small pieces still offer bursts of flavor. If the tapenade seems too dry, drizzle in a bit more olive oil until you reach the desired consistency.

Serving and Creative Variations

This tapenade is delicious served with crusty bread, crackers, or even vegetable sticks. For a creative twist, spread it on toasted baguette slices and top with cherry tomatoes or roasted red peppers. Olive tapenade also makes an excellent condiment for grilled fish, chicken, or hearty grain bowls. Try mixing a spoonful into pasta or alongside cheese boards for extra flavor.

Remember, letting the tapenade rest for an hour enhances the flavors as they meld together—so prepare in advance if you can. Enjoy exploring the endless ways this Mediterranean favorite can elevate your meals!