Olive Tapenade

This bold, briny Mediterranean olive tapenade comes together in minutes with olives, capers, garlic, herbs, lemon, and olive oil. Perfect for crostini, crackers, veggies, or spooned over grilled chicken or fish.

Amanda

Prep Time 10

Rest 15

Total Time 25

Serving Size tablespoon

Equipment

Food processor or blender
Measuring cups and spoons
cutting board
Chef’s knife
rubber spatula
Airtight container

Ingredients

1 1/2 cups pitted olives mix of kalamata and green olives
2 tbsp capers drained and rinsed
2 garlic cloves peeled
3 tbsp extra virgin olive oil plus more to drizzle (optional)
1 tbsp lemon juice plus more to taste
2 tbsp fresh parsley roughly chopped
1 tbsp fresh basil roughly chopped
1/4 tsp black pepper to taste (optional)

Instructions

Drain the olives and capers. Pat dry with paper towels to avoid a watery tapenade.
Add the olives, capers, and garlic to a food processor. Pulse 5–6 times until chopped but still chunky (not a paste).
Add the lemon juice, parsley, and basil. Pulse 2–3 times to combine.
With the machine running on low, slowly drizzle in the olive oil until the mixture becomes spreadable but remains chunky. Stop and scrape down the sides as needed.
Taste and adjust: add more lemon for brightness, a bit more oil to loosen, or black pepper if desired. Pulse once more to finish.
Transfer to a bowl or jar. For best flavor, let it rest for about 15 minutes before serving. Refrigerate leftovers in an airtight container for up to 7 days.

Notes

For best texture, keep the tapenade chunky—over-blending makes it pasty. If your olives are very salty, rinse briefly and pat dry. Optional add-ins: 2–4 anchovy fillets, 2 tbsp chopped sun-dried tomatoes, or a pinch of red pepper flakes. To reduce browning, press plastic wrap directly on the surface and/or top with a thin layer of olive oil. Not recommended for freezing (oil can separate).

Nutrition