Olive Tapenade

A punchy spread made from brine-cured olives, capers, anchovy, and garlic-perfect on toast, stirred into pasta, or eaten by the spoonful.

Why You'll Love Olive Tapenade

It's salty, savory, and ready in five minutes. One spoonful adds instant depth to toast, roasted veg, sandwiches, or seared fish.

Tips and Tricks

• Use a mix of green and black olives for added complexity.
• Roast your garlic first for a sweeter, mellowed flavor.

Variations

• Add sun-dried tomatoes for extra umami and sweetness.
• Stir in a touch of Dijon or red wine vinegar for tangier notes.
• Make it spicy with a pinch of crushed chili flakes or Calabrian chili paste.

Substitutions

• No anchovy? Try a splash of Worcestershire sauce or omit entirely for a vegetarian version.
• Use basil or mint instead of parsley for a twist.
• Replace some of the olive oil with lemon-infused oil for brightness.

Best served with

• Grilled bread or crostini
• Mixed into pasta or grain bowls
• Spread on sandwiches or burgers
• Paired with burrata or whipped feta

How to Store Leftovers

• Store in an airtight container in the fridge for up to 7 days.
• Let come to room temp before serving to loosen the oil and revive the flavor.

Common Questions

Olive Tapenade

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A punchy spread made from brine-cured olives, capers, anchovy, and garlic-perfect on toast, stirred into pasta, or eaten by the spoonful.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course: Appetizer, Dressing/Condiment

Cuisine: French, Mediterranean

Calories: 495

Ingredients Equipment Method Nutrition

Ingredients

  

• 1½ cups brine-cured olives pitted
• 1 anchovy filet minced (or ½ teaspoon anchovy paste)
• 1½ tablespoon capers rinsed
• ¾ tablespoon parsley coarsely chopped
• 2 garlic cloves roasted if desired
• ¼ cup olive oil
• Lemon juice to taste
• Kosher salt and freshly ground black pepper to taste

Equipment

• Food processor
• Rubber spatula

Method

 

1. In a food processor, combine olives, anchovy, capers, parsley, garlic, and ¼ teaspoon black pepper. Pulse 2-3 times until coarsely chopped.
2. Drizzle in olive oil and pulse again until a chunky paste forms, scraping down the sides as needed.
3. Season with lemon juice, salt, and more pepper to taste. Serve at room temperature.

Nutrition

Calories: 495kcalCarbohydrates: 3gProtein: 2gFat: 54gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gCholesterol: 2mgSodium: 340mgPotassium: 61mgFiber: 1gSugar: 0.1gVitamin A: 272IUVitamin C: 6mgCalcium: 26mgIron: 1mg

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