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A close-up of a coarse, chunky olive tapenade spread, showing a mix of finely chopped olives, capers, herbs, and olive oil, with a glossy texture and a mix of green and purple hues.

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
Total Time 5 minutes
Servings: 2 cups
Course: Appetizer, Dressing/Condiment
Cuisine: French, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups brine-cured olives pitted
  • 1 anchovy filet minced, or ½ tsp anchovy paste
  • 1½ tbsp capers rinsed
  • ¾ tbsp 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 tsp 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.

Notes

Storage: pack into an airtight container and refrigerate for up to 2 weeks. The olive oil will solidify when cold, so pull it out and let it come back to room temperature before serving.

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