I developed this Olive Tapenade Recipe with olives, capers and anchovies and a single unexpected ingredient that gives it real character.

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I’ve been obsessed with this Olive Tapenade Recipe for years and I still catch myself eating it by the spoonful. The briny bite from mixed pitted olives with bright pops of capers makes it loud, a little rude, and impossible to ignore.

It wakes up crackers, turns boring bread into something worth fighting over, and yes I use it as a sneaky Sandwich Spread when I’m too lazy to cook. There’s a Provençal swagger to it that hints at seaside nights, but it’s messy and real, not trying too hard.

You’ll want to know why it hits so hard.

Ingredients

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Briny, rich source of healthy fats and vitamin E; they add savory depth, not sweet.
Tiny buds that bring tangy, salty bite; low calories, adds bright acidity.
Salty umami bombs, packed with protein and omega 3s; they melt into flavor.
Pungent, sharp and aromatic; adds savory punch and offers immune boosting compounds.
Zesty citrus that brightens, gives acid and fresh scent; vitamin C boost too.
Smooth source of monounsaturated fats, adds silkiness and carries flavor well.
Fresh herb that lifts bitterness, adds green freshness and small fiber, vitamins.

Ingredient Quantities

12 oz (340 g) mixed pitted olives, a mix of Kalamata and green olives is best

2 tbsp capers, drained

3 to 4 anchovy fillets, rinsed and roughly chopped

1 large garlic clove, peeled and roughly chopped

1 tbsp fresh lemon juice plus 1 tsp lemon zest

3 tbsp extra virgin olive oil, more if needed

2 tbsp fresh parsley, roughly chopped

1/4 tsp freshly ground black pepper, or to taste

Pinch of red pepper flakes, optional

How to Make this

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1. Drain the 12 oz mixed pitted olives and pat them dry a bit, save 4-6 olives to chop later for texture if you want a chunkier tapenade.

2. Rinse and drain the 2 tbsp capers briefly, and rinse the 3 to 4 anchovy fillets under cold water to tame excess salt, then roughly chop the anchovies.

3. Peel and roughly chop 1 large garlic clove, and zest 1 tsp lemon then squeeze 1 tbsp lemon juice so everything’s ready to go.

4. In a food processor add the olives, capers, chopped anchovies, garlic, lemon zest and juice, 2 tbsp chopped parsley, 1/4 tsp freshly ground black pepper and a pinch of red pepper flakes if you want heat.

5. Pulse the processor in short bursts (6 to 10 quick pulses) until the mixture is chopped but not pureed; you want a coarse, spreadable texture not baby food.

6. With the processor running on low, drizzle in 3 tbsp extra virgin olive oil and stop when it comes together; add a little more oil if it seems too dry.

7. Taste and adjust: be careful with salt because of anchovies and capers, add more lemon or pepper if it needs brightness, fold in the reserved chopped olives or extra parsley for color and texture.

8. Transfer to a bowl or jar, drizzle a little olive oil on top to seal, refrigerate up to a week, and always bring to room temp before serving on bread or crackers.

Equipment Needed

1. Food processor, for pulsing the olives to a coarse spread
2. Fine-mesh sieve or small colander, to drain olives and capers and rinse anchovies
3. Paper towels or a clean kitchen towel, to pat the olives a bit dry
4. Cutting board, for chopping anchovies, garlic, parsley and the reserved olives
5. Sharp chef’s knife, for quick rough chops (don’t try to use a dull knife)
6. Microplane or fine grater, for zesting the lemon
7. Measuring spoons (1 tbsp and 1 tsp), for lemon juice, oil and seasonings
8. Rubber spatula or spoon, to scrape the processor bowl and fold things together
9. Small bowl or jar with lid, to transfer and store the tapenade in the fridge

FAQ

Can I make this without anchovies? A: Yes you can, anchovies give salty umami but are not mandatory. Swap them for 1 tsp miso paste or 1 tbsp finely chopped sun dried tomatoes, or just add a few more capers and a splash of soy sauce, and taste as you go.

How long will it keep in the fridge or freezer? A: In the fridge store in an airtight container with a thin layer of olive oil on top and it will stay good for 5 to 7 days. You can freeze it up to about 2 months, texture softens a bit after thawing but flavor stays nice.

How do I make it chunky or very smooth? A: Pulse briefly in a food processor for chunky, keep pulsing longer and add extra oil for a silky paste. For a rustic texture use a mortar and pestle, for ultra smooth use a mini blender and scrape the sides often.

It tastes too salty what can I do? A: Rinse the olives and capers before using, reduce or skip anchovies, add more lemon juice or a little plain cooked potato or jarred roasted red pepper to mellow it out, then adjust seasoning.

Can I use jarred olives from the store or do I need fresh ones? A: Olives are usually sold jarred or canned and that's fine, just drain and rinse if briny. Aim for a mix of Kalamata and green olives for balance but use whatever you like.

What should I serve it with? A: Spoon on crostini or crusty bread, toss a spoonful into pasta, use as a sandwich spread, dollop on roasted veggies or fish, or mix with cream cheese for a dip. It's super versatile so try it a bunch of ways.

Olive Tapenade Recipe Substitutions and Variations

Anchovies: swap with 1 teaspoon white miso paste thinned with 1/2 teaspoon water or 1 teaspoon Worcestershire sauce. gives the same salty umami without fish, works great for vegetarians
Capers: replace with 2 tablespoons finely chopped cornichons or dill pickles, or use 1 tablespoon caper brine plus a little extra lemon for that bright, briny pop
Olives: if you dont have a mix use 12 ounces Castelvetrano for a mild buttery flavor or 12 ounces Kalamata for a sharper punch, or replace about a quarter of the olives with 1/3 cup oil packed sun dried tomatoes for a sweeter, richer tapenade
Lemon juice and zest: use 1 tablespoon white wine vinegar or 1 tablespoon sherry vinegar, or 1 tablespoon pickle or caper brine plus a teaspoon of zest to keep acidity and brightness

Pro Tips

– Salt is sneaky so go easy at first, especially with anchovies and capers. Taste as you add stuff, and if it gets too salty try a squeeze more lemon or a little extra oil to mellow it out, sometimes even a tiny pinch of sugar helps.
– Keep the texture interesting dont puree it into baby food, use short pulses and save a few chopped olives for chew, or just chop everything by hand if you want more bite.
– Dry your olives well and add the oil slowly, you can warm the oil a bit in your hands or a cup so it blends smoother, but dont pour a ton at once or itll get greasy.
– Seal it with a thin film of olive oil and refrigerate, it actually tastes better after a few hours or the next day, always bring it back to room temp before serving so the flavors open up.

Olive Tapenade Recipe

Recipe by Bob Jones

0.0 from 0 votes

I developed this Olive Tapenade Recipe with olives, capers and anchovies and a single unexpected ingredient that gives it real character.

Servings

servings

Calories

135

kcal

Equipment: 1. Food processor, for pulsing the olives to a coarse spread
2. Fine-mesh sieve or small colander, to drain olives and capers and rinse anchovies
3. Paper towels or a clean kitchen towel, to pat the olives a bit dry
4. Cutting board, for chopping anchovies, garlic, parsley and the reserved olives
5. Sharp chef’s knife, for quick rough chops (don’t try to use a dull knife)
6. Microplane or fine grater, for zesting the lemon
7. Measuring spoons (1 tbsp and 1 tsp), for lemon juice, oil and seasonings
8. Rubber spatula or spoon, to scrape the processor bowl and fold things together
9. Small bowl or jar with lid, to transfer and store the tapenade in the fridge

Ingredients

12 oz (340 g) mixed pitted olives, a mix of Kalamata and green olives is best
2 tbsp capers, drained
3 to 4 anchovy fillets, rinsed and roughly chopped
1 large garlic clove, peeled and roughly chopped
1 tbsp fresh lemon juice plus 1 tsp lemon zest
3 tbsp extra virgin olive oil, more if needed
2 tbsp fresh parsley, roughly chopped
1/4 tsp freshly ground black pepper, or to taste
Pinch of red pepper flakes, optional

Directions

Drain the 12 oz mixed pitted olives and pat them dry a bit, save 4-6 olives to chop later for texture if you want a chunkier tapenade.
Rinse and drain the 2 tbsp capers briefly, and rinse the 3 to 4 anchovy fillets under cold water to tame excess salt, then roughly chop the anchovies.
Peel and roughly chop 1 large garlic clove, and zest 1 tsp lemon then squeeze 1 tbsp lemon juice so everything’s ready to go.
In a food processor add the olives, capers, chopped anchovies, garlic, lemon zest and juice, 2 tbsp chopped parsley, 1/4 tsp freshly ground black pepper and a pinch of red pepper flakes if you want heat.
Pulse the processor in short bursts (6 to 10 quick pulses) until the mixture is chopped but not pureed; you want a coarse, spreadable texture not baby food.
With the processor running on low, drizzle in 3 tbsp extra virgin olive oil and stop when it comes together; add a little more oil if it seems too dry.
Taste and adjust: be careful with salt because of anchovies and capers, add more lemon or pepper if it needs brightness, fold in the reserved chopped olives or extra parsley for color and texture.
Transfer to a bowl or jar, drizzle a little olive oil on top to seal, refrigerate up to a week, and always bring to room temp before serving on bread or crackers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.