This olive tapenade is a quick and wholesome spread that bursts with Mediterranean flavors.
Made in just 5 minutes, it combines heart-healthy olives, sun-dried tomatoes, capers, and garlic for a bold, savory kick.
Naturally rich in fiber, plant-based protein, and healthy fats while being low in saturated fat, it’s a smart choice for everyday snacking or entertaining.
Enjoy it as a dip, sandwich spread, or make-ahead appetizer that’s both satisfying and nourishing.
Olive Tapenade
Equipment
- 1 Food Processor (7-cup capacity recommended)
- Measuring cups and spoons
Ingredients
- 1 cup Kalamata olives pitted
- ¼ cup sun-dried tomatoes in oil reserve oil
- ¼ cup fresh parsley chopped
- 5 cloves garlic
- 1 tablespoon capers
- 2 tablespoons reserved sun-dried tomato oil or olive oil if needed
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon black pepper or to taste
Instructions
- Gather and Prepare Ingredients: Start by assembling everything you’ll need before blending. Measure out one cup of pitted Kalamata olives and drain away any excess brine. Chop the fresh parsley roughly so it blends easily. Peel the garlic cloves to remove their papery skins. If your sun-dried tomatoes are stored in oil, lift out a ¼ cup portion and set aside 2 tablespoons of the flavored oil for later. Keep the capers and lemon juice ready as well. Having your ingredients prepped and within reach ensures a smooth, stress-free process.
- Set Up Your Food Processor: Place your food processor on a clean counter and secure the bowl in position. A 7-cup capacity is ideal for this recipe because it gives enough room for everything to blend evenly without overcrowding. Attach the blade properly, and double-check that the lid locks into place. Preparing your equipment beforehand saves time and prevents any blending mishaps.
- Add the Base Ingredients: Into the bowl of your food processor, add the pitted Kalamata olives, sun-dried tomatoes, chopped parsley, garlic cloves, and capers.These core ingredients form the foundation of the tapenade’s bold, savory flavor. The olives bring briny richness, the sun-dried tomatoes add depth and a slightly sweet tang, while garlic and capers enhance the punchiness.
- Incorporate the Liquid Seasoning: Next, drizzle in the reserved sun-dried tomato oil (or substitute olive oil if your tomatoes don’t provide enough). Follow with freshly squeezed lemon juice. These liquids not only help bind the mixture into a spreadable paste but also brighten the overall flavor. Squeeze the lemon directly over a small strainer or use a citrus press to catch seeds.
- Season and Balance Flavors: Sprinkle in the ground black pepper to taste. Start with ½ teaspoon and adjust later once you taste the finished blend. You won’t need additional salt since both olives and capers are naturally salty.This careful balance ensures your tapenade is bold but not overwhelming.
- Pulse to Combine: Secure the lid on your food processor and use the pulse function. Pulse several times until the ingredients break down into a coarse mixture. Scrape down the sides with a spatula if any large pieces stick to the edges. Continue pulsing until you reach your desired consistency—some prefer a chunkier tapenade for texture, while others like a smoother, spread-like finish.Take care not to over-process, as you still want some visible texture.
- Taste and Adjust: Pause and taste a small spoonful. This is your chance to fine-tune the flavors.If you want extra brightness, add another squeeze of lemon juice. For a richer texture, drizzle in a touch more olive oil. If you enjoy an umami boost, consider blending in 1–2 anchovy fillets (optional). Pulse again briefly after making adjustments.
- Serve or Store: Transfer the tapenade into a serving bowl if you’re enjoying it immediately, or spoon it into an airtight glass container for later use. It can be served straight away on crostini, crackers, or as a zesty sandwich spread.Stored properly in the refrigerator, it will keep fresh for up to 5 days, allowing you to enjoy it throughout the week.
Notes
- Use high-quality Kalamata olives for the best flavor; pitted olives save time and effort.
- If your sun-dried tomatoes are packed without enough oil, replace with good extra virgin olive oil.
- Adjust garlic to your preference—use fewer cloves for a milder taste or more for a bolder punch.
- Anchovies can be added for extra umami depth, but the recipe tastes amazing even without them.
- Keep the tapenade slightly chunky for texture, or blend longer for a smoother spread.
- Taste as you go—olives and capers are naturally salty, so avoid adding extra salt.
- This recipe makes about 1 ½ cups, ideal for parties, appetizers, or several days of snacking.
- Fresh lemon juice is key—it brightens the flavors and balances the richness of the olives.
- Always pulse, not blend continuously, to avoid turning the mixture into a paste.
- Tapenade tastes even better after resting for an hour, allowing flavors to meld.
Chef’s Secrets for Perfect Tapenade
The secret to making restaurant-quality olive tapenade lies in balance and preparation.
Always start with fresh, high-quality ingredients, especially when it comes to olives and sun-dried tomatoes—their flavor intensity makes all the difference.
Use a food processor in short bursts (pulses) instead of blending continuously, which helps maintain texture and prevents the tapenade from turning into a paste.
For a deeper umami note, anchovies are an excellent addition, but keep them optional for guests who prefer a vegan version.
Finally, taste and adjust before serving; a little extra lemon juice or olive oil can instantly elevate the spread.
Serving Suggestions to Try Today
Olive tapenade is incredibly versatile and pairs well with countless dishes.
Spread it over toasted crostini or crackers for an effortless appetizer, or tuck it inside sandwiches and wraps for a burst of bold flavor.
It also makes an excellent topping for grilled chicken, fish, or roasted vegetables, adding a savory Mediterranean twist.
For a more creative approach, swirl it into pasta, spoon it over pizza as a condiment, or serve it alongside a cheese and charcuterie board.
Whether as a snack, a side, or part of a main dish, this tapenade instantly upgrades everyday meals.
Storage Tips for Freshness
To keep your olive tapenade tasting its best, store it in an airtight glass jar or container.
Refrigerated properly, it will stay fresh for up to 5 days.
Since the ingredients are naturally oily and briny, they preserve well, but always stir before serving to re-incorporate any separated oil.
For longer storage, you can freeze the tapenade in small portions using freezer-safe containers or ice cube trays, thawing only what you need.
A light drizzle of olive oil over the top before storing helps lock in freshness and prevents the surface from drying out.
Frequently Asked Questions
1. Can I make this without a food processor?
Yes! If you don’t have a food processor, you can finely chop all the ingredients by hand.
It will take longer and the texture will be chunkier, but the flavors will still be delicious. A mortar and pestle can also work for a more rustic result.
2. What type of olives work best?
Kalamata olives are the classic choice for their rich, briny taste.
However, you can experiment with green olives, Castelvetrano olives, or even a mix for a milder, slightly sweeter tapenade. Just make sure they’re pitted before using.
3. Is olive tapenade vegan and gluten-free?
Yes, the base recipe is both vegan and gluten-free. If you add anchovies, it will no longer be vegan but still naturally gluten-free.
Always check labels on jarred sun-dried tomatoes to ensure no hidden additives.
4. How can I reduce the saltiness?
If the tapenade tastes too salty, add more parsley, sun-dried tomatoes, or a squeeze of lemon juice to balance the flavors.
Using olives stored in water instead of brine can also help reduce saltiness from the start.
5. Can I prepare tapenade ahead of time?
Absolutely! In fact, making it a few hours before serving often enhances the flavors as they have more time to meld together.
Just keep it covered in the refrigerator and let it sit at room temperature for 10–15 minutes before serving for the best texture and flavor.
