This tapenade recipe tastes so fresh and comes together so easily! Serve this French olive spread with crackers, crostini, cheese plates or on sandwiches. Recipe yields 1 1/2 cups tapenade.

Easy Tapenade

Castelvetrano olives, pitted*

Niçoise or Kalamata olives, pitted*

lightly packed fresh flat-leaf parsley (thin stems are ok)

capers

extra virgin olive oil

garlic, pressed

lemon juice

In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar. 

Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.

I love tapenade! Luckily I have all the things I need to make a batch right now. I will be substituting traditional capers with my preserved nasturtium bud capers. Fingers crossed! Happy New Year!

Oh wow thank you for that tip of the nasturtium buds! I’ll be doing that in the spring when they bloom again

I never had this dish before, but thank God I am not a picky eater for trying new dishes, because this one looks amazing.  Can hardly wait to give it a try.  Yum!!!

Excellent!!  This was so good with rosemary bruschetta crackers!

Just made this awesome tapenade! Other than putting the olives which still took a decent amount of time with your nifty trick (soo helpful!) it was was super easy and turned out to be a HIT! Thanks again Kate. I’ve loved every recipe I’ve made from you!

I just made this for our socially distanced New Year’s. I love tapenade and this recipe was so easy to make and tastes fabulous!

This tapenade is awesome! Coincidentally we were gifted a large jar of Castelvetrano olives yesterday and couldn’t believe it when your post featured them.  I made is as part of a cheeseboard, also included your cranberry sauce on the board - absolutely delicious!! Thank you for all the great recipes Kate.

I made the easy tapenade recipe today. I used Queen sized green olives and Kalamata olives. My Kalamata olives had pits in them so I used your tip on how to pit the olives. It works fine thank you. I can't use any fish in the tapenade so was pleased to see this recipe. Tastes delicious and I will serve it tonight with some seed crackers when my husband and I have a few appy's for our New Year's Eve. 
Wishing you and yours a very Happy &amp; Healthy 2021.

Your tapenade recipe was a huge hit! I think it sold your cookbook! Easy and very good! Great on sandwiches (leftovers) 
Thank you for yet another great recipe

I have been wanting to make a tampenade for some time but just didn't think it would compare to the one I had tasted when visiting family in California.  This recipe is super easy and tastes sooo good!  So thankful to have had this recipe delivered right into my inbox.  Thanks so much!

I made this over the Christmas holidays a one of the starters. It was so good! Only downside: it vanished in seconds and I found myself in the kitchen again whipping up another batch. I LOVE tapenade but cannot eat anchovies if you paid me so you can imagine my joy when I came across this recipe! 10 stars ⭐️

Your recipes are always bangers, Kate! I’ve been following you and using your recipes for years, and some of our favorite meals ever have come from your blog. This tapenade was delicious &amp; extraordinarily easy which is nice! We enjoyed on homemade sourdough focaccia!

I'm craving tapenade, but I don't have any capers... too far for a second trip to the grocery store out of the rural area. Can I leave it out or replace with something else for flavor? Help

This was really good. My company brought over a homemade crusty sourdough bread for this tapenade and it was so yummy. That's what I'm having for breakfast!

I just made it,  wonderful, I love olives.   I probably could have pulsed it less, just to make it a little chunky.

This recipe is fantastic!!!! It's my new Friday night must have! Since it's just 2 of us I cut the recipe in half &amp; whip it up in my mini food prep processor!

As a single father, I can barely find time for complicated recipes. But sometimes, when I see something like this, I just must! Besides, i love spending time with my kiddo in the kitchen and he loves everything about cooking, starting from cooking games on papasgames.us to cooking anime shows like Shokugeki no Soma.

Hi Kate - This tapenade is delicious and so easy to make.  It's the perfect mix of olives, capers and garlic, and it keeps well in the fridge.   The second time I made it, I cut back on the olive oil just a bit because it seemed to have enough moisture.  I love your olive pitting tip but didn't need to pit the olives this time because I just discovered that Costco carries a nice sized jar of pitted Castelvetrano olives. 
Now if I just knew of a great way to pit cherries that isn't messy:) 
Thanks for all your great recipes and tips!  Love your website!

Wow. Sensational on the first try! Per Alton Brown I rinsed the olives first to minimize brininess. Otherwise I followed the recipe exactly.My gosh is this good.

https://content.jwplatform.com/videos/TXMghnyt.mp4

Watch how to make tapenade in this short recipe video! It’s an olive spread or dip that’s bold, zippy, briny and salty.

easy tapenade

Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Author : Cookie and Kate

Ingredients

Instructions

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