If you're after a quick and flavorful appetizer, this olive tapenade is a great choice. It is made with black olives, capers, fresh lemon juice, olive oil and parsley. It comes together in minutes and adds deep, savory flavor to crostini, canapés or a charcuterie board.
What is tapenade?
It is an olive spread from Southern France traditionally made with black olives, capers and olive oil. Anchovies, herbs, lemon juice or garlic can also be added.
How to make olive tapenade
Ingredients:
- Black olives
- Capers
- Lemon juice, from fresh lemon
- Olive oil, extra virgin works best
- Fresh parsley
- Black pepper to taste
Tools:
- Food processor
- Measuring cups and spoons
- Knife and chopping board
The process is simple and quick. Place all the ingredients in a food processor and pulse until you get the texture you like. I prefer a finer texture because it spreads well and you get a bit of everything in each bite. If you want it creamier, add a little more oil and process a little longer.
Make sure to buy pitted olives. Black olives are traditionally used to make tapenade and they are milder in taste than green ones, but Kalamata olives can also be used. This recipe usually does not need any extra salt because the olives and capers are already salty enough. Fresh parsley and lemon juice work best here.
How to use olive tapenade
- As a spread on crostini or a fresh French baguette
- In pasta sauce
- As a stuffing for poultry
- As part of a salad
- On a charcuterie or cheese board
- Serve it alongside other homemade dips like hummus
FAQs
Yes, you can. Simply finely chop everything or use a mortar and pestle to get a paste-like consistency.
It should last up to 4 to 5 days when stored properly. Always check before consuming. If it smells or tastes different, do not use it.
Usually not. Taste it first. Olives and capers are often salty enough on their own.
Storage
Store in an airtight container or sealed jar in the fridge.
Julia's tips
- I would not substitute olive oil with another kind here. It is part of the flavor.
- Like many dips and spreads, you can adjust the ingredient quantities to your liking.
- While traditional recipes use black olives, you can experiment with other varieties.
More appetizers you might like
- Smoked Salmon Dip: Creamy, smoky and perfect with crackers or veggies.
- Strawberry Bruschetta: Sweet and juicy strawberries pair perfectly with fresh basil on toasted bread.
- Stuffed Olives: A tasty bite-sized snack that disappears fast.
- Baked Olives: An easy warm appetizer that brings out the best in olives.
Olive Tapenade Recipe
Ingredients
- 1 cup black olives (pitted and drained, see note 1)
- 1 tablespoon capers (drained)
- 1 tablespoon fresh lemon juice (see note 2)
- ¼ cup extra virgin olive oil (see note 3)
- black pepper (a pinch, optional)
- fresh parsley (a small handful, see note 4)
Instructions
- Place the olives, capers, lemon juice, olive oil, black pepper and parsley in a food processor.
- Pulse until the mixture reaches your preferred texture.
- For a smoother or creamier tapenade, add a little more olive oil and process longer.
- Serve right away or store in an airtight container in the fridge until ready to serve.
Notes
- Tapenade is traditionally made with black olives, but green or Kalamata olives can also be used.
- Start with less lemon juice if you prefer a milder lemon flavor.
- Extra virgin olive oil gives the best flavor, but regular olive oil also works.
- Fresh parsley works best in this recipe.
- Use it as a dip, serve it on crostini or stir it into pasta sauce.
- Nutritional information is based on 1 serving, about 2 tablespoons (⅛ cup), of tapenade.
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
Wendy says
Made this today and it was a hit with the family and friends. Thank you.
Julia | Appetizer Addiction says
That's so good to hear, Wendy!