Learn how to make this easy homemade tapenade using basic ingredients. Olive Tapenade is a versatile condiment that is great as a spread on sandwiches, crostini, crackers, or dips for veggies, fries, and more.
It makes a great appetizer for any party, amazingly easy to make and so delicious!
The only olive spread you need
This recipe will blow your mind if you love olives or umami flavors. You can make tapenade with any olive of choice but do avoid the bitter ones.
I am not an expert on olives, although you will find me sampling different types at specialty markets and that is as far as that goes. With all that sampling, I only mostly eat kalamata, Niçoise, and manzanilla green olives (Spanish olives).
In my opinion, I think they are the best and safest if you are just getting accustomed to the taste of olives. Enough of that, let’s talk about how great olive tapenade is.
What makes olive tapenade the best
- It is a perfect appetizer for all occasion, serve along with your favourite wine or drinks.
- Quick and easy to whip up, 5 minutes tops, and you are done. it can be made well ahead of time and will last for at least one to 2 weeks in the fridge. Don’t worry, it would not lose its taste, in fact, it tastes better as it sits in the fridge. Like a fine wine, it tastes better as it ages.
- It is affordable.
- Your cheese board or charcuterie board is about to be lit with a bowl of tapenade on it. It takes your party platter to a whole great new level.
- It is highly nutritious and a great antioxidant, all of the ingredients used are good for you but that said, you should eat it in moderation.
- While this recipe is typically not vegan or vegetarian, I am happy to say, you can make tapenade vegan or vegetarian by omitting the anchovies. Happy days, you can serve this easily to a crowd without worry. PS: always check the dietary need of your guests and put them into consideration when hosting
What is tapenade
It is a popular type of food (spread) in the south of France, where it is generally eaten as an hors d'œuvre spread on bread, it has other uses too with the main ingredients been olives (black or green), capers and anchovies. I have added other ingredients such as sundried tomatoes as it balances out the saltiness of the condiment
Below are what my homemade olive tapenade is made of
Kalamata olives: you can use any olive of choice or a combination of two types of olives. Green olive and such as Niçoise, and manzanilla and kalamata make a great combination.
Sundried tomatoes: i used the one packed in oil
Extra virgin olive oil: I used the oil from the jar of sundried tomato.
Salt and black pepper to taste
Fresh parsley: this is optional
How to make homemade olive tapenade
Add olives, sundried tomato, capers, garlic cloves, oregano, capers, anchovies, olive oil salt, and black pepper to a food processor bowl, and blitz until combined. Scrape the side of the food processor bowl as needed and continue to pulse the processor until ingredients are finely chopped but not pureed.
Transfer into a bowl and serve as desired.
How to use tapenade
The use of this delicious homemade olive spread is endless
- It is a great spread on crostini, bruschetta or any other crusty bread
- Use as a sandwich spread, it is fantastic with any deli meat.
- Great accompaniment to your cheese board
- Use as marinade in meat or part of ingredients to stuff your chicken roast
- Stir into stew, sauces or casserole. You can also add it to hummus or bean dip.
- Use as dip for crackers or veggies.
Can this be made ahead of time
Yes, you can make it ahead of time but if you would be serving this to a guest then make it 24 hours ahead so that it is super fresh for what you need it for.
How Long Will homemade olive tapenade stay in the fridge?
Tapenade will last for up 7 days in the fridge, make sure it is stored in an airtight container.
Can you freeze olive tapenade
Yes, you can freeze olive tapenade, simply portion into an airtight container, large ice trays or Ziploc freezer and freeze for up to 3 months.
Is tapenade same as pesto
Both are condiments but they are not the same. Pesto is more herb-based with parmesan cheese while tapenade is an olive-based condiment.
More recipes you will love
Homemade Olive Tapenade Recipe
- food processor
- 1 cup Kalamata olive pitted
- 1 tbsp capers
- ½ cup sundried tomatoes
- ½ tsp oregano
- 1 Anchovies
- 2 large garlic cloves
- 2 tbsp extra virgin oil I used the oil from the jar of sundried tomato.
- Salt and black pepper to taste
- 1 tbsp fresh parsley finely chopped
- Add olives, sundried tomato, capers, garlic cloves, oregano, capers, anchovies, olive oil salt and black pepper to a food processor bowl and blitz until combined. Scrape the side of the food processor bowl as needed and continue to pulse the processor until the ingredients is finely chopped but not pureed.
- Transfer into a bowl and serve as desired.