Olive tapenade is a classic Mediterranean spread made from finely chopped olives, capers, garlic, and olive oil. Originating in the Provence region of France, this flavorful condiment is salty, tangy, and packed with depth. It’s most often served as an appetizer with crusty bread or crackers but can also be used to top grilled fish, chicken, or even pasta. Quick to prepare and full of bold flavors, olive tapenade is an elegant dish that only takes minutes to make yet tastes like it came from a gourmet kitchen.
Cooking Time: 15 minutes
Serving: 8
Ingredients
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1 cup pitted black olives (such as Kalamata)
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1/2 cup green olives, pitted
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2 tbsp capers, drained
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2 garlic cloves, minced
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3 tbsp extra-virgin olive oil
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2 tsp lemon juice
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1/2 tsp fresh thyme or oregano leaves (optional)
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Black pepper to taste
Instructions
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Place black olives, green olives, capers, and garlic in a food processor. Pulse until finely chopped but not pureed.
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Add lemon juice, herbs, and olive oil. Pulse again until the mixture comes together in a chunky paste.
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Taste and adjust seasoning with black pepper. (Salt is usually not needed due to the olives and capers.)
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Transfer to a bowl, drizzle with a touch more olive oil, and serve with bread, crackers, or fresh vegetables.
Nutrition (per serving, approx. 2 tbsp)
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Calories: 80
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Protein: 1 g
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Fat: 7 g
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Carbohydrates: 3 g
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Sugar: 0 g
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Sodium: 360 mg
Tips
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For extra richness, add 2 anchovy fillets when blending.
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Use a mix of different olives for a more complex flavor profile.
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Store in an airtight container in the fridge for up to 1 week; bring to room temperature before serving.
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Spread on sandwiches or wraps for a bold Mediterranean twist.
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Serve alongside cheese and charcuterie boards for a crowd-pleasing appetizer.
