olive tapenade recipe

Hands down, the best green olive tapenade you will ever make! Blend green olives with capers, anchovies, fresh herbs, garlic, and pine nuts in a food processor. The whole thing takes 5 minutes or less! We love serving this on toasted baguette, but alongside crudité and crackers would be amazing too! An irresistible starter to any meal.

Green Olive Tapenade Recipe

green olives (pitted,

anchovy

pine nuts

basil

parsley

capers (drained)

(garlic)

lemon zested

Kosher salt

extra virgin olive oil

Flaky sea salt (for serving)

Pulse ingredients. Combine green olives, anchovies, pine nuts, basil, parsley, capers, garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped.

Blend with olive oil. Add olive oil and Kosher salt, then blend until a smooth paste-like consistency forms.

Adjust seasoning. Taste and adjust seasoning, adding more salt as needed.

Serve immediately. Use immediately or store in an airtight container in a refrigerator until needed, allowing to sit at room temperature for 30 minutes before serving. Drizzle with a little extra olive oil and pine nuts, if desired.

This mixed Olive Tapenade recipe is loaded with flavor, so easy to make, and perfect as an appetizer on bread or crackers.

Olive Tapenade

kalamata olives

olives

olive oil

lemon juice

Worcestershire sauce

capers (, drained and rinsed)

anchovy filet ((or 1/2 teaspoon anchovy paste), optional but recommended)

garlic (, chopped)

oregano

black pepper

Place all ingredients in the bowl of a food processor. Process until everything is combined but with texture and not a paste (more like a relish), about 7 pulses, scraping down the bowl if necessary.

Taste and adjust seasoning, if necessary.

Serve spread at room temperature on sliced baguette or crackers.

Amazing! Super easy and super flavorful. I used Castelvetrano olives as that is what I had on hand. I make this once a week and we put it on salads, accompaniment for charcuterie board, or sometimes I just walk by the fridge and eat a spoonful of it. It’s SO good! Thank you, I am so happy I stumbled upon this recipe!

Unique, delicious, easy recipe. Great website.

This turned out perfectly - great instructions. Thank you.

came out perfect! Always detailed directions!  Thank you.

Love this recipe!!! Glad I found it. I've always liked tapenade, I can never find it in the stores where I live, so I am thrilled to have found your recipe. It's excellent!. Thank you

We have made this for gatherings so many times and it’s always gone quickly.  Rave reviews!

Really good.  I made it as is except I didn't have any lemons so I used a lime.  The recipe is super good.  My guests tonight are going to love it as much as I do.  A big thanks.

I am an olive lover and this recipe is like a dream come true!! So much better than anything I buy from the store!

My entire family loves olives (it's a Christmas miracle! LOL.) So I served this to rave reviews. BRAVO on such a great recipe!

This recipe us is just wonderful. I could eat an entire bowl just by myself.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602736760/twkwpmgepr4mggkd2pc4.mp4

This mixed Olive Tapenade recipe features the classic ingredients of Provence, France – olives, capers, and anchovies. It’s loaded with flavor, so easy to make, and perfect as an appetizer on bread or crackers.

This chunky olive tapenade recipe is flavored with lemon-infused olive oil and tangy feta, a delicious and memorable party appetizer!

Lemony Olive Tapenade with Feta Recipe

garlic (peeled and minced)

lemon

green olives

finely chopped pitted black olives (I used kalamata)

feta cheese

Heat the oil, garlic, and lemon zest in a small saucepan over medium heat for 5 minutes. Remove from heat and allow to cool.

Place the chopped olives in a serving bowl and toss with the lemon juice, feta, and cooled olive oil.

Serve with sliced crusty bread, like baguette slices, focaccia, pita bread or veggie sticks.

Used a mix of Kalamata, "black" and green olives, plus a healthy dash of crushed red pepper. I've not tried a tapenade with lemon before - I'm obsessed!!! My next putannesca, I think I'll do white with olive tapenade/lemon, plus artichoke hearts!!! Maybe some cannellini! Suddenly, my imagination is running with this!!!  #love!!! Completely addictive!

This recipe is so delish!  I also used Kalamata olives. The lemon makes it!

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Green Olive Tapenade Recipe

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Lemony Olive Tapenade with Feta Rec...

Top 3 olive tapenade recipe recipes from across the web

The most viewed olive tapenade recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Olive Tapenade Recipe

Olive Tapenade

Lemony Olive Tapenade with Feta Rec...

The most viewed olive tapenade recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine