Homemade Olive Tapenade

Make this easy Olive Tapenade for your next party spread, sandwich, or pizza garnish! It comes together in minutes and has endless possibilities.

Happiness can be found in bowls of tapenade.

At this exact moment, I cannot decide whether I would rather have it on crostini, garnishing a soup, or slathered on a sandwich.

Or maybe as a dip for fries? Or for vegetables?

Homemade Olive Tapenade Culinary Hill-1

Olives

Be sure to choose mild olives that have been cured in brine.  I love Kalamata and Lucques olives but picholines and Niçoise olives are also great choices. Use one kind or a combination of a few of your favorites.

Haven’t you always wanted to sample all kinds of different olives at your grocery store’s olive bar?  Now is your chance!

Make this easy Olive Tapenade for your next party spread, sandwich, or pizza garnish! It comes together in minutes and has endless possibilities.

Capers

Capers have different packaging methods; you can buy them brine-packed or salt-packed.  The salt-packed ones have a more mild (and I think preferable) flavor although I like both.  If you forget to rinse them, however, the flavor can be overpowering at times.

Make this easy Olive Tapenade for your next party spread, sandwich, or pizza garnish! It comes together in minutes and has endless possibilities.

Anchovies

I know what you’re thinking. You’re thinking, “Anchovies, yuck!” Well, maybe not, but that’s what I was thinking for the longest time.

I now recognize that anchovies add a fantastic savory, umami flavor to dishes. After all, I love Worcestershire sauce and Caesar salad dressing and who knows what else.

Yet, despite a childhood of eating tinned sardines, I still struggle to actually buy and handle anchovies. HOWEVER. I recently stumbled upon anchovy paste which I think is the perfect compromise: Enjoy the flavor, get used to the mental aspect of them, without having to touch them. (Just like tomato paste in a tube, it keeps indefinitely in the refrigerator).

Save this Olive Tapenade to your “Appetizers” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

Make this easy Olive Tapenade for your next party spread, sandwich, or pizza garnish! It comes together in minutes and has endless possibilities.
5 from 1 vote
Print

Homemade Olive Tapenade

Make this easy Olive Tapenade for your next party spread, sandwich, or pizza garnish! It comes together in minutes and has endless possibilities.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 126 kcal

Ingredients

  • 1 1/2 cups pitted, brine-cured olives
  • 1 teaspoon anchovy paste or 2 anchovy filets, minced
  • 3 tablespoons capers, rinsed
  • 1 1/2 tablespoons coarsely chopped parsley
  • 3 cloves garlic, roasted if desired (see notes)
  • 3 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil

Instructions

  1. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.

  2. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.

  3. Season to taste with salt and pepper and serve at room temperature.

Recipe Notes

  1. To roast the garlic, preheat oven to 400 degrees. Cut the top off a bulb of garlic so the cloves are exposed. Set the bulb on a piece of foil large enough to wrap the bulb. Top the exposed cloves with olive oil and wrap the bulb tightly in foil. Bake for 45 to 60 minutes or until a knife slides easily in to the middle of the bulb.

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

Make this easy Olive Tapenade for your next party spread, sandwich, or pizza garnish! Best of all, it comes together in minutes.

More recipes you'll love...

12 comments

  1. They look great. Awesome! :)

  2. This post immediately grabbed my attention, Meggan, as we’ve just spent the last week apartment-hunting, too. Looks like we’re going to have to delay again for a few months, but that’s another story. Anyhow, love olive tapenade and it’s great to have a good recipe for it. I’m keen to give this a go for sure. :-)

  3. I love tapenade and your recipe looks great! I’m looking forward to trying it!

  4. Simple but Yummy! I like adding red peppers, sweet peppers i.e…and no anchovies of course!

  5. This looks fabulous!

  6. Looks amazing but how many anchovies did you use? The amount is not listed.

    • Hi Amanda, I am so sorry!!! I clearly got my wires crossed typing this recipe out. The amount is three anchovy filets, rinsed and patted dry. I actually meant to move that to the “notes” as an optional ingredient so this could be vegan-friendly! I’ve made, and enjoyed, this recipe both with and without the anchovy filets. Thanks for finding the typo so I may fix it right away!

  7. Hey there, Meggan. Just wondering… how many anchovies should I add to the tapenade? It’s not listed. Thanks for sharing your recipe.

  8. What a photos ! This is one of those dishes that you immediately paste to your “to do ” list. Thank you so much !

  9. Pulling at my heart strings. I can eat olive tapenade by the spoonful!

Leave a Reply

Your email address will not be published. Required fields are marked *

 

thanks for stopping by!

y’all come back now, ya hear?