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

Make this easy Olive Tapenade for your next party spread, sandwich, or pizza garnish! It comes together in minutes and has endless possibilities.
Course Appetizer
Cuisine Mediterranean
Keyword olives
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 126kcal
Author Meggan Hill

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 from 2 lemons
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil

Instructions

  • In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ΒΌ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.
  • Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.
  • Season to taste with salt and pepper and serve at room temperature.

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.

Nutrition

Calories: 126kcal