I absolutely love this recipe because it’s a vibrant burst of Mediterranean flavors that transports me straight to a sun-soaked coastal village with every bite. Plus, the mix of olives, capers, and anchovies creates an umami-packed tapenade that elevates everything from crusty bread to grilled veggies.

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There’s nothing quite like a vibrant and flavorful Olive Tapenade, which I believe is the ideal spread for parties. My recipe merges the rich, briny essence of Kalamata and green olives with the powerful punch of capers, minced garlic, and anchovy fillets.

A squeeze of fresh lemon cuts through the olive oil, which is always extra virgin, for the perfect amount of balance. I chop fresh parsley and thyme to herbalize this spread.

It’s a savory delight that’s packed with heart-healthy fats.

Ingredients

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Kalamata Olives:
These olives are high in healthy fats and have an intense and somewhat tangy taste.

Green Olives:
They have a firm texture and a mild tang that balances the richness of tapenade.

Capers:
Salty and sour, they bring a pop of one-of-a-kind taste.

Anchovy Fillets:
Offer a delicious depth that boosts the umami quality.

Garlic:
Imparts sharpness and a slight spiciness, intensifying the tapenade.

Extra Virgin Olive Oil:
It is packed with antioxidants; it makes everything really smooth and super luscious.

Lemon Juice:
Delivers a lively, zesty brightness that gives the tapenade an accent.

Ingredient Quantities

1 cup pitted Kalamata olives

1 cup pitted green olives

2 tablespoons capers, drained

2 anchovy fillets

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh parsley, chopped

1 teaspoon fresh thyme leaves

1/4 teaspoon freshly ground black pepper

Instructions

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1. A combination of Kalamata olives, green olives, capers, and anchovy fillets processed in a food processor produces a flavorful Mediterranean dip.

2. Chop the ingredients coarsely by pulsing a few times.

3. Incorporate the chopped garlic, olive oil, and lemon juice into the blend.

4. Again, pulse until all ingredients are finely chopped and start to come together into a smooth paste.

5. If necessary, scrape the sides of the processor bowl to ensure an even mix.

6. Incorporate into the mixture the chopped parsley, thyme leaves, and black pepper.

7. A few more pulses to incorporate the herbs and spices evenly into the mixture.

8. Sample the tapenade and modify the seasoning as needed, adding more lemon juice or pepper if necessary, to achieve your desired flavor profile.

9. If you are not serving the tapenade immediately, transfer it to a dish and cover tightly.

10. Accompany the tapenade with crusty bread, crackers, or as a flavor booster to enliven meats or vegetables.

Equipment Needed

1. Food processor
2. Measuring cups
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Rubber spatula
7. Mixing bowl (optional, for transferring)
8. Airtight container or dish with lid (for storage)

FAQ

Q: Can I use different types of olives?You can use any combination of your favorite olives, though Kalamata and green olives give a nice balance of flavor.

Q: How long does olive tapenade last?A: You can keep olive tapenade in an airtight container in the fridge for as long as seven days.

Q: Can I make tapenade without anchovies?You can leave out the anchovies, if you want, but they add a wonderful rich, savory depth. You might consider adding a few extra capers to achieve the same level of saltiness.

Q: Is there a substitute for fresh parsley?A: If you must, you can use dried parsley, but fresh parsley gives a much brighter flavor. If you’re substituting fresh parsley for dried parsley in a recipe, use about 1 teaspoon of dried parsley for every tablespoon of fresh parsley called for in the recipe.

Q: What is the best way to serve olive tapenade?Tapenade of olives is versatile. Use it as a spread on robust bread, a topping for grilled meats, or served in tandem with other Mediterranean mezze at the tip of your next charcuterie board.

Q: Can I make this tapenade in advance?Certainly! Preparing it a day in advance allows the flavors to meld together beautifully.

Substitutions and Variations

Substitute black olives for Kalamata olives to achieve a gentler taste in your food.
Use Castelvetrano olives instead of green olives to achieve a buttery flavor.
Substitute chopped pickles for capers to create a different, yet equally tangy, flavor profile.
Substitute anchovy fillets with 1 teaspoon of anchovy paste.
Use avocado oil instead of extra virgin olive oil for a different kind of healthy fat.

Pro Tips

1. Adjusting Saltiness: Since olives, capers, and anchovies are naturally salty, be cautious when adjusting seasoning levels. You might not need extra salt, but if you crave more depth, use a small pinch and taste again.

2. Balancing Acidity: Taste the tapenade before adding the entire tablespoon of lemon juice. The acidity from the lemon should brighten the flavors without overwhelming them. You can always add more, but you can’t take it away.

3. Anchovy Paste Alternative: If anchovy fillets aren’t available, you can use a teaspoon of anchovy paste as a substitute. This also allows for easier blending.

4. Enhancing Texture: For a chunkier texture, pulse the ingredients less frequently. Conversely, for a smoother paste, process the mixture longer. Tailor it to suit your intended usage, whether as a spread or a dip.

5. Storing for Flavor Enhancement: Prepare the tapenade a few hours in advance and let it sit in the refrigerator. The flavors will meld and intensify over time, making it taste even better when served.

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Olive Tapenade Recipe

My favorite Olive Tapenade Recipe

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Equipment Needed:

1. Food processor
2. Measuring cups
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Rubber spatula
7. Mixing bowl (optional, for transferring)
8. Airtight container or dish with lid (for storage)

Ingredients:

1 cup pitted Kalamata olives

1 cup pitted green olives

2 tablespoons capers, drained

2 anchovy fillets

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh parsley, chopped

1 teaspoon fresh thyme leaves

1/4 teaspoon freshly ground black pepper

Instructions:

1. A combination of Kalamata olives, green olives, capers, and anchovy fillets processed in a food processor produces a flavorful Mediterranean dip.

2. Chop the ingredients coarsely by pulsing a few times.

3. Incorporate the chopped garlic, olive oil, and lemon juice into the blend.

4. Again, pulse until all ingredients are finely chopped and start to come together into a smooth paste.

5. If necessary, scrape the sides of the processor bowl to ensure an even mix.

6. Incorporate into the mixture the chopped parsley, thyme leaves, and black pepper.

7. A few more pulses to incorporate the herbs and spices evenly into the mixture.

8. Sample the tapenade and modify the seasoning as needed, adding more lemon juice or pepper if necessary, to achieve your desired flavor profile.

9. If you are not serving the tapenade immediately, transfer it to a dish and cover tightly.

10. Accompany the tapenade with crusty bread, crackers, or as a flavor booster to enliven meats or vegetables.