Olive Tapenade Recipe + VIDEO {Quick + Easy}

Olive tapenade garnished with basil leaf served in white bowl with crostini.

This easy Olive Tapenade recipe comes together in just 10 minutes in your food processor or blender. It’s amazing as an appetizer, served as part of a charcuterie board, or used as a sandwich spread.

Olive Tapenade is salty, tangy, garlicky. Basically all things amazing. But the best part is that you can make this tapenade in just 10 minutes with the help of your food processor or blender. Plus, it’ll keep in the fridge for up to two weeks, meaning that you can make it way ahead of time. It’s perfect to keep on hand to use as a spread for sandwiches throughout the week.

Olive Tapenade Ingredients

  • Mixed Olives
  • Sun Dried Tomatoes
  • Capers
  • Garlic
  • Anchovy
  • Basil
  • Parsley
  • Lemon Juice
  • Olive Oil

Ingredients for tapenade in small bowls laid out on counter.

How to Make Olive Tapenade

  • Simply add all ingredients to a food processor or blender and process until smooth.

How Long Does Olive Tapenade Last?

  • Tapenade will last up to two weeks in the refrigerator stored in a tightly sealed container.

Can you Freeze Tapenade?

  • Yes! You can freeze tapenade for up to three months.

Is Tapenade Keto?

  • Tapenade is keto-friendly.

Is Olive Tapenade Vegan

  • As written this tapenade recipe is not vegan because it includes anchovies. However, you can change that!

How to Make Tapenade Without Anchovies

  • To make this vegan olive tapenade, simply leave out the anchovy. After processing you may find that your tapenade needs a bit more salt, so simply adjust that to taste with some kosher salt.

Olive tapenade garnished with basil leaf served in white bowl with crostini.

How to Use Olive Tapenade:

  • I love it served on crostini with goat cheese.
  • Include the tapenade on a charcuterie or cheese board.
  • Swirl it into hummus.
  • Combine it with a bit more oil and vinegar to make a yummy salad dressing.
  • Spread on sandwiches.
  • Add a dollop to some sliced roasted chicken or pork tenderloin.

Wine Pairings for Olive Tapenade:

  • Look for a red with a bit of tannins to stand up to this salty spread. Syrah, Cabernet Sauvignon, and Merlot are all great pairings.

Olive tapenade garnished with basil leaf served in white bowl with crostini.

If you loved this Tapenade recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Appetizer Recipes:

Olive tapenade garnished with basil leaf served in white bowl with crostini.

Olive Tapenade

This easy Olive Tapenade recipe comes together in just 10 minutes in your food processor or blender. It's amazing as an appetizer for parties, served as part of a charcuterie board, or used as a sandwich spread.
5 from 2 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 4 people

Ingredients

  • 2 cups pitted mixed olives (rinsed in warm water (black kalamata, green, nicoise))
  • 1/4 cup marinated sun-dried tomatoes (drained)
  • 1 Tablespoon capers (rinsed)
  • 2 cloves garlic (minced)
  • 1 anchovy fillet
  • 1 Tablespoon fresh basil leaves chopped
  • 1 Tablespoon fresh parsley leaves chopped
  • 1 Tablespoon lemon juice
  • 1/4 cup extra virgin olive oil

Instructions

  • In food processor or blender, combine all ingredients except olive oil. Pulse a few times until coarsely chopped.
    Ingredients for tapenade in small bowls laid out on counter.
  • Slowly drizzle in olive oil while processing until it reaches your desired texture.
    Olive tapenade garnished with basil leaf served in white bowl with crostini.
  • Serve at room temperature.
    Tapenade spread on crostini.

Notes

Tapenade will keep up to 2 weeks, refrigerated, in a covered container.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Food processor or blender

Nutrition

Calories: 240kcal | Carbohydrates: 7g | Protein: 2g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 1124mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg

4 comments

  1. Mary

    5 stars
    I LOVE olive tapenade and have actually never made it on my own. Not sure why? It seems so easy, and so much more fresh than buying a store-bought jar! I know what I’m trying out this weekend! Thanks for the tips!

    Reply

    1. Erin

      You’re welcome Mary – Cheers!

      Reply

  2. Shirley Tucker

    I have anchovy paste in a tube. How much do you think is equal to one anchovy?

    Reply

    1. Erin

      Hi Shirley – I would use 1 tsp of anchovy paste.

      Reply

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