Olive tapenade is a delicious spread for crostini, pizza, crackers, or sliced baguettes. Impress your guests with this authentic topper at your next party.
This post is all about how to make this Easy Olive Tapenade Recipe.
Olive tapenade is the ultimate (make-ahead) appetizer or snack you can whip up in under ten minutes! The recipes’ main ingredients include a combination of green and black olives (or kalamata olives), fresh garlic, olive oil, capers, and a bit of anchovy paste (or a fillet) for an earthy hit of flavor.
Because this tapenade dish originated in Provence, the Meditteranean region of France, it’s a popular hors d’ oeuvre condiment there and has also gained acclaim worldwide. It’s spread on crackers, toast, and sometimes stuffed in vegetables or meats. While variational recipes include feta, pesto, and sun-dried tomatoes, this recipe calls for authentic tapenade ingredients like the French.
An authentic Provencal tapenade most always includes capers, anchovies, and olives. However, you can make this recipe without anchovies if you wish.
Olive tapenade tastes briny, tangy, and slightly salty because of the capers and anchovies. The spread’s bold flavor becomes deliciously balanced by including lemon juice and other fresh ingredients like chives, garlic, and red onions, making its taste EXCEPTIONAL to the palate.
Easy Olive Tapenade Recipe
What Is A Traditional Tapenade Made Of?
While everyone thinks of tapenade as an olive spread or condiment, it’s traditionally known in France as a caper sauce. The tapenade name is a Provencal word for capers (tapenas), explaining the caper sauce description. But the base ingredients in authentic tapenade have always included olives and capers.
Ingredients:
- Olive Medley, 1 cup, rinsed, pitted and chopped. – You can usually find this in the deli section or you can use 1/2 cup green olives and 1/2 cup black olives. Kalamata olives (1 cup) are also an option.
- Anchovy paste, 1 teaspoon, or 1 anchovy fillet, rinsed and minced. – As mentioned earlier this adds an earthy flavor to the tapenade, however, it is an optional ingredient. Anchovy paste comes in a tube and can be kept in the refrigerator. The paste is also easiest to use for those who don’t want to handle an anchovy.
- Lemon juice, 1 tablespoon.
- Dried Oregano, 1/2 teaspoon.
- Extra Virgin Olive Oil, 2 tablespoons.
- 1 Garlic Clove, minced.
- Capers, 1 teaspoon.
- Fresh Chives (or lightly dried), 1 tablespoon, chopped.
- Red onion, 1 tablespoon, finely chopped.
Ingredients For Crostini:
Making the crostini is optional, of course. However, it tastes excellent topped with olive tapenade and is a beautiful appetizer to serve.
Equipment Needed For This Easy Olive Tapenade Recipe:
- Olive Pitter – If you don’t buy pitted olives then this gadget will come in handy for removing the olive pits. It can also remove cherry pits.
- Sharp knife for chopping.
- Mortar and Pestle Set or Food Processor – If you don’t own a mortar and pestle set or food processor you do have the option to mix the tapenade by hand into a coarse paste-like spread.
Step-By-Step Instructions For Making The Best Olive Tapenade Recipe
Step 1: Thoroughly rinse the olives with cold water to remove salty or bitter briny flavors. Next, pit (if needed) and chop the olives.
Step 2: If you’re using a food processor, you won’t have to spend the time to chop or mince the olives, capers, garlic, or optional anchovy fillet. Combine all ingredients listed to the food processor and pulse two or three times. Scrape down the sides of the food processor bowl and pulse again until you get a chunky and thick paste. The spread should look well-minced.
**If you’re using a mortar and pestle or are just mixing the tapenade by hand, you should chop the olives and capers beforehand and mince the garlic and optional anchovy fillet.
Step 3: Season with black pepper and transfer the olive tapenade to the desired serving bowl.
Step 4: Serve this spread with crostini, crackers, toast, pizza, or a condiment for sandwiches. Goat cheese pairs well with this olive tapenade recipe because it adds a creamy contrast. Remember, it can also be a topper for fish or stuffing for meats and vegetables.
Step-By-Step Instructions For Making Crostini
Step 1: Thinly slice (1/4 inch thick) a french baguette (8 to 10 ounces) and place the pieces on a baking sheet lined with parchment paper.
Step 2: Brush a generous amount of extra virgin olive oil on each bread slice.
Step 3: Sprinkle each slice with sea salt.
Step 4: Bake at 400 degrees F for 5 to 7 minutes.
Step 5: Serve warm and place a cheese knife nearby so your guests can spread the tapenade onto the crostini.
Tips For This Easy Olive Tapenade Recipe:
Buy Pitted Olives To Save Time
Buying the olives pitted will save you time, but it can be done with an olive pitter if you have to remove the pit. While it’s not the end of the world, know that the recipe will take longer than 10 minutes to throw together.
You Don’t Have To Buy Specialty Olives
It’s important to know that you can buy any olives to make this recipe. Even canned olives will work!
This Olive Spread Can Be Made Ahead Of Time
On a time crunch? No worries because this is the perfect make-ahead appetizer or snack! You can keep olive tapenade in the refrigerator for one week. However, the crostini should be made right before serving.
Storage Instructions
Just make sure to store the olive tapenade in an airtight container. And remember, only keep the tapenade in the refrigerator for one week.
Frequently Asked Questions:
Is Olive Tapenade Bad For You?
Olive tapenade is one of the rare spreads and dips that are good for your health because it contains healthy fats. Olives alone have added health benefits because they reduce inflammation in the body, protect against ulcers, and have a substantial amount of iron. Olive oil also has an abundance of antioxidant properties.
But Is This A Healthy Olive Tapenade Recipe?
Yes! Not only does it include olives and olive oil, but all of the other ingredients added to this tapenade recipe are fresh and low in calories. If using kalamata olives, the health benefits increase substantially.
What is Olive Tapenade Again?
In case it wasn’t clear, olive tapenade is a spread, dip, or condiment, with its base ingredients being olives and capers. You can use green olives, black olives, or a mixed medley. Kalamata olives are often a popular favorite for tapenade.
What Does Olive Tapenade Taste Like?
Olive tapenade is unbelievably delicious! It tastes just like olives and includes many fresh ingredients like garlic, chives, lemon juice, and red onion.
Is This Olive Tapenade Recipe Vegan?
Yes! This gourmet appetizer or snack is vegan and vegetarian.
What’s The Difference Between Olive Bruschetta And Olive Tapenade?
First off, there is a difference between the two recipes. While they are similar, olive bruschetta calls for tomatoes, while olive tapenade does not.
What Is The Difference Between Tapenade And Pesto?
Tapenade is olive-based, and pesto is made from herbs like basil. So, while they may look similar, they are quite different in taste.
Is There An Olive Tapenade Recipe Without Anchovies?
Yes! You can follow this recipe exactly and omit the anchovy paste or fillet.
What Do You Eat With Olive Tapenade?
Olive tapenade tastes great with crostini, crackers, and toast! But it tastes great with most things, so don’t limit yourself here. Be sure to top that tapenade crostini or cracker with goat cheese. And it’s a great spread to add to a charcuterie board.
What Is Olive Tapenade Made From?
Again, traditional olive tapenade’s main ingredients are capers, olives, and olive oil. The other fresh ingredients add depth, balance, and contrast.
Variation Olive Tapenade Recipes:
Black Olive Tapenade
Follow this recipe, but add a whole cup of black olives. All of the other ingredients remain the same.
Green Olive Tapenade Recipe
Again, follow this recipe, but add a whole cup of green olives. The other ingredients will remain the same.
Meditteranean Olive Tapenade
You can add a couple of fresh basil leaves to this tapenade recipe. Be sure to chop them finely.
Kalamata Olive Tapenade Recipe
Add a whole cup of kalamata olives to this recipe. All of the other ingredients will remain the same.
Provencal Tapenade Recipe
This easy olive tapenade recipe follows the base ingredients for a true provencal tapenade.
Olive Tapenade Without Anchovies And Capers
Simply omit the anchovies and capers from this recipe. Use kosher salt and black pepper to taste.
Easy Olive Tapenade Recipe
Equipment
- Olive Pitter optional, you can purchase pitted olives.
- Sharp knife for chopping.
- Measuring spoons
- Food Processor, Mortar and Pestle Set, or mix by hand.
Ingredients
Ingredients For Easy Olive Tapenade
- 1 cup Olive Medley rinsed, pitted, and chopped. You can usually find this medley in the deli section, or you can use 1/2 cup green olives, 1/2 cup black olives, or 1 cup of Kalamata olives.
- 1 tsp Anchovy paste or 1 Anchovy Fillet, rinsed and minced.
- 1 tbsp Lemon Juice
- 1/2 tsp Dried Oregano
- 2 tbsp Extra Virgin Olive Oil
- 1 Garlic Clove, minced.
- 1 tsp Capers, chopped.
- 1 tbsp Fresh chives, chopped.
- 1 tbsp Red onion, finely chopped.
Ingredients For Crostini
- 8-12 ounces French Baguette Bread (sliced 1/4 inch thick).
- Extra Virgin Olive Oil
- Sea Salt
Instructions
Instructions For Easy Olive Tapenade
- Thoroughly rinse the olives with cold water to remove salty or bitter briny flavors. Next, pit (if needed) and chop the olives.
- If you’re using a food processor, you won’t have to spend the time to chop or mince the olives, capers, garlic, or optional anchovy filet. Combine all ingredients listed to the food processor and pulse two or three times. Scrape down the sides of the food processor bowl and pulse again until you get a chunky and thick paste. The spread should look well-minced.
- **If you’re using a mortar and pestle or are just mixing the tapenade by hand, you should chop the olives and capers beforehand and mince the garlic and optional anchovy filet.
- Season with black pepper and transfer the olive tapenade to the desired serving bowl.
- Serve this spread with crostini, crackers, toast, pizza, or a condiment for sandwiches. Goat cheese pairs well with this olive tapenade recipe because it adds a creamy contrast. Remember, it can also be a topper for fish or stuffing for meats and vegetables.
Instructions For Crostini
- Thinly slice (1/4 inch thick) a french baguette (8 to 10 ounces) and place the pieces on a baking sheet lined with parchment paper.
- Brush a generous amount of extra virgin olive oil on each bread slice.
- Sprinkle each slice with sea salt.
- Bake at 400 degrees F for 5 to 7 minutes.
- Serve warm and place a cheese knife nearby so your guests can spread the tapenade onto the crostini.
Nutrition
Final Thoughts On This Easy Olive Tapenade Recipe
I hope you enjoy this classic and easy-to-make olive tapenade recipe. It’s the perfect snack, appetizer, sandwich condiment, and stuffing for meat or vegetables. The possibilities are endless with this delicious make-ahead spread, so why not try it out today!
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