Olive Tapenade Recipe

Name: Olive Tapenade
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup
Cuisine: French
Ingredients: 1 cup pitted Kalamata olives; 1/2 cup pitted green olives; 2 tablespoons capers, rinsed; 2 anchovy fillets (or 1 teaspoon anchovy paste); 1 small garlic clove, minced; 2 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh parsley, chopped; Freshly ground black pepper to taste

French · Condiment · 10 min total

Olive Tapenade recipe videos

A classic Provencal spread made from olives, capers, and anchovies, perfect for appetizers or sandwiches.

10
min prep

8
servings

80
kcal/serving

Ingredients

1 cup pitted Kalamata olives
1/2 cup pitted green olives
2 tablespoons capers, rinsed
2 anchovy fillets (or 1 teaspoon anchovy paste)
1 small garlic clove, minced
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped
Freshly ground black pepper to taste

Instructions

Combine olives, capers, anchovies, garlic, and lemon juice in a food processor.
Pulse until coarsely chopped, scraping down sides as needed.
Add olive oil and parsley; pulse a few more times until blended but still chunky.
Season with pepper to taste. Transfer to a bowl and serve.
Can be refrigerated in an airtight container for up to 2 weeks.

Tips

Let tapenade sit at room temperature for 30 minutes before serving to enhance flavors.
Great on crostini, as a sandwich spread, or tossed with pasta.
Adjust consistency by adding more olive oil if desired.

More about Olive Tapenade →

AI estimate may be inaccurate · Terms