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Olive Tapenade

Olive Tapenade

Looking for a quick and fancy appetizer to serve your guest? Try my easy recipe for homemade olive tapenade. This recipe takes 5 minutes to make, and even better you can make it ahead of time and pull it out of the refrigerator once guest arrive.
Course Sauce
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 122kcal
Author Katie



  • Using an olive pitter, pit the ½ cup of Mezzetta 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.


The texture is totally up to you. Some like it super smooth but my family prefers a bit of texture.


Serving: 0.25cup | Calories: 122kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 730mg | Potassium: 49mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg