Olive Tapenade
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Olive Tapenade – briny, garlicky goodness that takes five minutes and makes you feel like you’re snacking in a seaside café in the Mediterranean. Perfect for crostini, sandwiches, or eating straight off the spoon.
5 Minute Olive Tapenade
Let’s talk about the one condiment I’d happily eat with a spoon: Olive Tapenade.
This stuff is my secret weapon for pretending I’m somewhere fabulous like Santorini, even if I’m just standing in my Calgary kitchen, hair in a bun, and wearing slippers.
It’s briny, bold, and packs so much flavor you’d think it took hours, but it’s done in under 5 minutes. Remo loves it on crostini, I love it spread inside sandwiches, and let’s be honest, I’ve definitely eaten it right out of the bowl more times than I can count.
If you’re a fan of big flavors and ridiculously easy recipes, you’re going to love this one.
Why You’ll Love This Olive Tapenade
- Done in 5 minutes, no cooking, no fuss.
- Briny, bold flavors that taste like a summer vacation.
- Works as a dip, spread, or topping.
- Amazing way to use up a jar of olives lurking in your fridge.
- Stays good for a week, flavors even get better!
Before You Start: My Olive Tapenade Tips
- Use good Kalamata olives. Cheap ones can taste metallic. I splurge on a decent jar because they’re the star here.
- Pitted is a lifesaver. Unless you enjoy wrestling pits out of olives for half an hour.
- Don’t skip the oil from the sun-dried tomatoes. It’s pure flavor gold.
- Taste as you go. Every brand of olives and capers is different. Adjust lemon juice, salt, and pepper to your taste.
- Pulse, don’t puree. Unless you want olive paste. I like mine slightly chunky so it feels rustic and homemade.
Toss olives, sun-dried tomatoes, parsley, garlic, capers, sun-dried tomato oil, lemon juice, and pepper into your food processor. Pulse until it’s as chunky or smooth as you like. Taste and adjust seasoning if needed.
Spread on crostini, swirl into pasta, layer in sandwiches, or eat with a spoon. No judgment.
Frequently Asked Questions
What exactly is tapenade?
Tapenade is a briny spread originally from Provence in France. Traditionally made with olives, capers, and olive oil. My version adds sun-dried tomatoes for an extra kick.
Can I use other olives?
Definitely! Just know it will change the flavor. Green olives make it lighter and sharper. Black olives milder. Kalamata is my personal favorite for its bold taste.
Can I make it without a food processor?
Absolutely. Just chop everything finely with a knife. It’ll take a bit longer, but it’ll be worth it.
Can I make it ahead?
Yes! Tapenade actually tastes better after sitting for a few hours or even overnight. The flavors meld together beautifully.
How long does it keep?
About a week in the fridge in a sealed container. The oil may firm up a bit, but it softens back to normal at room temp.
Try These Dip Recipes Next
- Homemade Salsa
- Baja Spinach Dip
- Baba Ganoush
- Crockpot Queso Blanco Dip
- Bacon Corn Dip
- White Bean Dip
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Olive Tapenade
Video
Ingredients
- 1 cup Kalamata olives (pitted)
- ¼ cup sun dried tomatoes ((in oil) reserve oil)
- ¼ cup chopped parsley
- 5 cloves garlic
- 1 tablespoon capers
- 2 tablespoons sun dried tomato oil
- 2 tablespoons lemon juice (freshly squeezed)
- ½ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Assemble your ingredients, ensuring the Kalamata olives, sun-dried tomatoes, chopped parsley, garlic cloves, and capers are at hand. Reserve the sun-dried tomato oil for use in the blending process.
- Place all ingredients, including the sun-dried tomato oil and freshly squeezed lemon juice, into a food processor. Pulse until the mixture forms a coarse puree, adjusting to your preferred texture.
- This olive tapenade serves beautifully over crostini, as a standalone dip, or as a zesty condiment to elevate your dishes. Enjoy immediately or store for future use.
Equipment
Notes
- Want extra umami? Add a couple anchovy fillets to the food processor. Game changer.
- Play with herbs, basil instead of parsley is delicious.
- If your sun-dried tomatoes don’t have enough oil, just add good olive oil instead.
- This makes about 1½ cups, plenty for a party or several days of snacking.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally published August 2011. Updated with new photos and video.
