Tapenade

Why You’ll Love This Recipe

Tapenade is incredibly easy to make and requires no cooking — just a quick blend of simple ingredients. It’s packed with umami from the olives and capers and can be customized to suit your taste. Whether you spread it on crostini, serve it with vegetables, or mix it into pasta, this versatile spread is a delicious addition to any meal or gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pitted black olives (such as Kalamata)

• Capers

• Garlic cloves

• Fresh lemon juice

• Olive oil

• Optional: anchovy fillets (traditional), fresh herbs like thyme or parsley, green olives for variation

Directions

1. Place olives, capers, garlic, and optional anchovies in a food processor.

2. Pulse a few times until roughly chopped.

3. Add lemon juice and begin to slowly drizzle in olive oil while processing until the mixture reaches a coarse paste or smoother consistency, depending on your preference.

4. Taste and adjust with more lemon juice, garlic, or olive oil if needed.

5. Transfer to a bowl and serve immediately, or chill for 30 minutes to let the flavors meld.

Servings and timing

This recipe makes about 1 to 1½ cups of tapenade, serving 6–8 as an appetizer.
Preparation time: 10 minutes
No cooking required

Variations

• Green Olive Tapenade: Use green olives instead of black for a brighter, slightly tangier flavor.

• Herbed Tapenade: Add fresh basil, parsley, or thyme for an herby twist.

• Nutty Tapenade: Mix in toasted almonds or walnuts for texture and depth.

• Spicy Tapenade: Add red pepper flakes or a small chili pepper for heat.

• Vegan Tapenade: Omit anchovies for a completely plant-based version.

Storage/Reheating

Store tapenade in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze it in small containers for up to 2 months. Thaw in the fridge before using.
Tapenade is best served at room temperature. There’s no reheating needed, just a quick stir before serving if it has chilled.

FAQs

What kind of olives are best for tapenade?

Kalamata or other briny black olives work best, but you can mix black and green olives for a more complex flavor.

Do I need to use anchovies?

No, anchovies are traditional but optional. They add depth and umami, but the tapenade is still delicious without them.

Can I make tapenade without a food processor?

Yes, you can finely chop the ingredients by hand for a chunkier texture.

Is tapenade gluten-free?

Yes, the ingredients are naturally gluten-free. Just be sure to check packaged items like capers or anchovies for additives.

How can I use tapenade besides spreading it on bread?

Use it as a topping for grilled chicken or fish, mix it into pasta, or use as a sandwich or wrap spread.

Can I make it less salty?

Rinse olives and capers before using, and taste before adding salt or anchovies to control the salt level.

Is tapenade considered vegan?

It can be if you omit anchovies and use only plant-based ingredients.

How long does tapenade last in the fridge?

It keeps well for up to 1 week in an airtight container.

Can I freeze tapenade?

Yes, freeze in small batches and thaw as needed. The texture holds up well after thawing.

What should I serve with tapenade?

Crostini, crackers, raw veggies, pita chips, or as part of a charcuterie or mezze platter.

Conclusion

Tapenade is a quick and flavorful spread that brings a Mediterranean flair to any table. With its briny, rich taste and endless serving options, it’s perfect for entertaining or elevating everyday meals. Once you see how simple it is to make, it will become a go-to recipe in your kitchen.

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