Description
This Olive Tapenade is a bold Mediterranean spread made with olives, capers, garlic, and olive oil. Ready in minutes, this easy olive tapenade recipe is perfect as an appetizer, sandwich spread, or topping for bread and crackers.
Ingredients
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1 cup kalamata olives, pitted
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1/2 cup green olives, pitted
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2 tablespoons capers, drained
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2 garlic cloves
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1 tablespoon fresh lemon juice
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2 tablespoons olive oil
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2 tablespoons fresh parsley, chopped
- 1/4 teaspoon black pepper
Instructions
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Place the pitted kalamata olives, green olives, capers, and garlic cloves in a food processor.
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Pulse several times until the ingredients are roughly chopped.
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Add the lemon juice and olive oil.
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Continue pulsing until the mixture forms a coarse paste, stopping occasionally to scrape down the sides of the bowl.
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Stir in the chopped parsley and black pepper.
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Taste and adjust seasoning if needed.
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Transfer the tapenade to a serving bowl and drizzle a little olive oil over the top.
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Serve with bread, crackers, or fresh vegetables.
Notes
Pulse the ingredients just until coarsely blended for the best texture.Tapenade often tastes better after chilling for an hour, allowing the flavors to meld.For a traditional variation, add 2–3 anchovy fillets when blending.Add lemon zest for extra brightness or red pepper flakes for a slight kick.Serve with toasted baguette slices, crackers, grilled meats, or roasted vegetables.