Homemade Olive Tapenade Recipe
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 dip for veggies, fries and more.
Equipment
- food processor
Ingredients
- 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
Instructions
- 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.
Notes
FAQs
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 it into an airtight container, large ice trays, or Ziploc freezer and freeze for up to 3 months.
Is tapenade the 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.
Nutrition
Serving: 6gCalories: 101kcalCarbohydrates: 6gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 411mgPotassium: 333mgFiber: 2gSugar: 4gVitamin A: 174IUVitamin C: 4mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!