Olive Tapenade Recipe | Easy Mediterranean Olive Spread

• Fast. Ready in just 10 minutes with the help of your food processor.
• Easy. Toss the ingredients in, pulse a few times, and done!
• Versatile. Works as a dip, condiment, or sandwich spread.
• Bold. Packed with umami-rich flavor that elevates every bite.

Tapenade brings a little taste of the Mediterranean to your kitchen. It’s perfect for entertaining, meal prep, or simply jazzing up your weekday lunch. No cooking required, just blend and enjoy.

Olive tapenade is a traditional Provençal spread made from olives, capers, and anchovies, often enhanced with garlic, lemon, and herbs. While it originated in the south of France, variations of olive spreads exist all across the Mediterranean.

It’s most commonly served as a dip or spread with bread or crackers, but it’s also incredible as a sandwich spread, pasta topping, or paired with grilled chicken or fish.

Olive tapenade is a flavorful, nutrient-rich condiment that supports a heart-healthy diet. Just be mindful of sodium and enjoy reasonable portions.

Spread it on whole grain toast, use it as a dip for veggies, or spoon it over grilled fish or chicken for a delicious and health-conscious boost.

• Olives- The star of the tapenade, olives form the base of the spread. Using both black (like Kalamata) and green olives creates a balance of bold, earthy flavor and sharper, slightly bitter notes. Pitting them ensures a smooth blending process and a uniform texture.
• Capers- Small but mighty, capers add a briny, tangy punch that cuts through the richness of the olives. They help brighten the flavor and give the tapenade a zesty, Mediterranean kick.
• Garlic- Just one clove is enough to infuse the tapenade with a sharp, savory depth. It enhances the overall aroma and rounds out the strong olive and caper flavors.
• Fresh Parsley- This herb brings a pop of color and a clean, slightly peppery freshness. It helps balance the intensity of the olives and garlic.
• Lemon Juice- Freshly squeezed lemon juice adds acidity, which lifts and balances the salty and oily components. It makes the whole spread feel brighter and more vibrant.
• Olive Oil- Extra virgin olive oil gives the tapenade a smooth, luxurious texture while deepening its flavor. It binds all the ingredients together into a cohesive, spreadable consistency.
• Anchovy Fillets- These provide an umami-rich boost and extra depth without making the tapenade taste “fishy.” A single fillet can dramatically enhance the savory complexity.
• Red Pepper Flakes- Just a pinch adds subtle heat that balances the briny and tangy elements. It’s perfect if you want a little spicy edge.

1. Prep Your Ingredients. Pit the olives if needed, rinse the capers, peel the garlic, and chop the parsley.
2. Blend the Tapenade. In a food processor, combine olives, capers, garlic, parsley, lemon juice, and anchovy (if using). Pulse a few times to start breaking it down.
3. Add the Olive Oil. With the processor running, drizzle in the olive oil. Pulse until the mixture reaches your desired consistency. Try it chunky or smooth, it’s up to you!
4. Taste and Adjust. Add more lemon juice, pepper flakes, or olive oil as needed. Some olives are saltier than others, so taste before adding extra salt.
5. Serve or Store. Transfer to a serving bowl and garnish with extra parsley or a drizzle of oil. Store leftovers in an airtight container in the fridge for up to 1 week.

Making olive tapenade at home is wonderfully simple, but a few smart tips and tricks can help you take this briny, savory spread from good to gourmet. Here’s how to get the best flavor and texture every time:

• Use high-quality olives. Your tapenade is only as good as your olives. Opt for briny, flavorful varieties like Kalamata or Castelvetrano, and make sure they’re pitted before blending.
• Don’t overprocess. Pulse the ingredients instead of pureeing them. Tapenade should have some texture, not be a smooth paste. Aim for a coarse, spreadable consistency.
• Taste before seasoning. Because the ingredients are naturally salty, hold off on adding any extra salt until you’ve tasted the finished blend.

While the classic olive tapenade is delicious on its own, there are plenty of fun and flavorful variations you can try to tailor it to your tastes or make use of what you have on hand. Here are some creative ways to switch it up:

• Sun-Dried Tomato- Add a handful of oil-packed sun-dried tomatoes to the mix for a sweet, tangy twist and gorgeous red hue.
• Roasted Red Pepper- Blend in a few roasted red peppers for a slightly smoky, sweeter flavor that balances the briny olives.
• Nutty- Try adding toasted pine nuts, almonds, or walnuts for a richer texture and a mild, buttery flavor.
• Spicy- Crank up the heat with a dash of red pepper flakes, a spoonful of harissa, or a chopped hot chili pepper.

Olive tapenade is a true multitasker in the kitchen. Here are some of our favorite ways to use it:

• Appetizer Board- Serve it with crostini, crackers, or pita chips. Add it to charcuterie or mezze platters.
• Sandwich Spread- Smear it on focaccia, wraps, or panini for an instant flavor boost.
• Pasta Sauce- Toss it with warm pasta and a splash of pasta water for a quick, savory dish.
• Grilled Meats or Fish- Spoon tapenade over grilled chicken, steak, or salmon.
• Eggs- Use it as a topping for scrambled eggs, omelets, or avocado toast.

Tapenade keeps well in the fridge for up to 1 week. Store it in an airtight container and top it with a thin layer of olive oil to preserve freshness.

Yes! You can freeze olive tapenade for up to 2 months. Use freezer-safe containers or silicone ice cube trays to portion it out. Thaw in the refrigerator and stir before serving.

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