This vibrant olive tapenade takes just 10 minutes to whip up—no heating required—making it the perfect last-minute addition to your appetizer spread.
Looking to add a burst of Mediterranean flavor to your meal without spending hours in the kitchen? This quick and easy olive tapenade is the answer and even better can be made ahead of time. With Castelvetrano and Kalamata olives, garlic, capers, and fresh parsley, it brings a savory depth that’s perfect for spreading on crusty bread, dolloping on salads, or even tossing with pasta.
What makes this olive tapenade so delicious are the two different type of olives in the recipe. I used mix of Sliced Greek Kalamata Olives and Italian Castelveterano Whole Green Olives. Let me tell you about my secrete ingredient… only true food connoisseurs know this secret. Ready for it… anchovy paste! Some recipes call for whole anchovies, which you can do; however, I like to have the paste on hand because then it’s always on hand and I can use it for various recipes and not feel obligated to have to use the entire can of anchovy filets.
Best of all, this tapenade recipe comes together in a matter of minutes and requires zero cooking, so you can spend less time prepping and more time enjoying. Whether you’re hosting a gathering or just indulging in a solo snack, this olive tapenade will elevate any bite with rich, briny goodness.
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Ingredients
- Olives – I use a mix of both up Italian Castelveterano Whole Green Olives, pitted and Sliced Greek Kalamata Olives.
- Anchovy paste – This sounds odd, but trust me it brings the tapenade together. You’ll never know it’s in there!
- Garlic – A clove of garlic will get blended in and give a nice zing to the spread.
- Capers – The briney flavors of the capers bring it all together.
- Parsley – Fresh parsley is a must–it gives a little vibrancy to the spread.
- Lemon Juice – Whether you use fresh or a concentrate out of the bottle. The lemon juice will help balance the saltiness of the olives.
- Olive Oil – Olive oil is needed to make the paste spread.
How to Make Olive Tapenade
First, using an olive pitter, pit the Italian Castelveterano Whole Green Olives. PRO TIP- If you can find pitted green olives use those instead to save time!
Next, place the pitted olives, Kalamata olives, anchovy paste, garlic clove, capers, fresh parsley, lemon juice and 1 tablespoon of extra-virgin olive oil in a blender. Begin to blend until almost smooth (about 30 seconds). Make sure to add in the remaining tablespoon of olive oil while blending.
Place the tapenade in a dish and serve immediately or refrigerate and covered the spread until ready to serve to guest.
FAQs
Yes, feel free to substitute with other varieties like black olives or Spanish green olives, but keep in mind that each will bring a unique flavor profile.
The anchovy paste adds a subtle umami richness, but you can omit it if you prefer a vegetarian version. Just add a bit of extra capers for a salty punch.
Store your tapenade in an airtight container in the fridge for up to a week. The flavors will continue to meld, so it might taste even better after a day or two!
Absolutely. This tapenade is a great make-ahead option, as the flavors deepen with time. Just be sure to keep it well-covered in the refrigerator.
Besides serving with bread, try it as a topping for grilled chicken or fish, mixed into pasta or grain salads, or as a filling for sandwiches and wraps.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks when making an olive tapenade.
- Chop, don’t blend: For a chunkier texture, finely chop the ingredients by hand instead of using a food processor. If you prefer it smoother, give it a quick pulse in the food processor, but avoid over-blending.
- Adjust to taste: Add more lemon juice for brightness or extra olive oil for a richer, silkier consistency. Feel free to taste and tweak until it’s perfect.
- Garnish for a finishing touch: A sprinkle of extra parsley or a few lemon zest curls on top before serving adds a fresh, appetizing look.
- Serve with variety: Offer it with an assortment of crackers, crusty bread, or even fresh veggies to accommodate different preferences.
- Experiment with herbs: If you’re a fan of herbs, try adding fresh basil or thyme along with the parsley for an extra layer of flavor.
Killer Appetizer Recipes
Looking for more appetizer recipes? Try a few more of my favorites.
If you make this olive tapenade recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Olive Tapenade
Equipment
- 1 Olive Pitter
- 1 Food Processor
- 1 Bowl
Ingredients
- ½ cup Italian Castelveterano Whole Green Olives pitted
- ½ cups Sliced Greek Kalamata Olives
- 1 tablespoon anchovy paste
- 1 small clove garlic
- 1 tablespoon capers
- 1 tablespoon fresh parsley
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
Instructions
- Using an olive pitter, pit the ½ cup of Italian Castelveterano Whole Green Olives.
- Place the pitted olives, Kalamata olives, anchovy paste, garlic clove, capers, fresh parsley, lemon juice and 1 tablespoon of extra-virgin olive oil in a blender. Begin to blend until almost smooth (about 30 seconds). Add in the remaining tablespoon of olive oil while blending.
- Place in a dish and serve immediately or refrigerate (covered) until ready to serve to guest.
Notes
- Chunkier Tapenade: For a chunkier texture, finely chop the ingredients by hand instead of using a food processor. If you prefer it smoother, give it a quick pulse in the food processor, but avoid over-blending.
- Adjust to taste: Add more lemon juice for brightness or extra olive oil for a richer, silkier consistency. Feel free to taste and tweak until it’s perfect.
- Garnish for a finishing touch: A sprinkle of extra parsley or a few lemon zest curls on top before serving adds a fresh, appetizing look.
- Serve with variety: Offer it with an assortment of crackers, crusty bread, or even fresh veggies to accommodate different preferences.
- Experiment with herbs: If you’re a fan of herbs, try adding fresh basil or thyme along with the parsley for an extra layer of flavor.
April
anchovies! i’ve never thought to put it in my tapenade. love it! 😀
Katie
Yes–it’s a perfect binder plus it gives an extra depth of flavor! And the paste makes it a little less scary to work with!