Go Back
–+ servings
Tapenade Recipe Close-up overhead view of olive tapenade in a bowl, garnished with fresh parsley and whole olives, served with toasted bread slices.

tapenade recipe

5 from 1 vote
A bold, briny tapenade recipe that delivers bright citrus, herbs, and rich olive flavor in minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 10
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Calories: 110
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ¾ cups mixed pitted olives combination of black, green, and Kalamata, well-drained
  • 2 ¼ tablespoons capers rinsed and fully drained
  • 2 ¼ tablespoons oil-packed sun-dried tomatoes excess oil removed
  • 1 ¼ tablespoons fresh garlic finely chopped for even blending
  • 1 ¼ tablespoons dried oregano rubbed between fingers to bloom flavor
  • 4 ½ tablespoons fresh parsley leaves loosely packed and roughly chopped
  • 1 ¼ tablespoons fresh basil leaves chopped, stems removed
  • 1 ¼ tablespoons lemon juice freshly squeezed for brightness
  • ¼ cup plus 1 tablespoon extra virgin olive oil fruity, good-quality oil
  • Black pepper to taste freshly cracked for aroma

Method
 

  1. Place the olives, capers, sun-dried tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper into the bowl of a food processor.
    Food processor bowl filled with olive tapenade ingredients before blending, including mixed olives, sun-dried tomatoes, garlic, herbs, and seasonings.
  2. Pulse the mixture a few times, stopping to scrape down the sides, until a coarse relish texture forms.
  3. Continue pulsing up to about 15 times, scraping the bowl as needed, to create a chunky spread.
    Top-down view of freshly blended olive tapenade inside a food processor, showing a coarse texture with herbs, garlic, and olives.
  4. Process longer until smooth if a more paste-like, spreadable consistency is preferred, scraping the bowl occasionally.
  5. Transfer to a serving dish and finish with a drizzle of olive oil and a sprinkle of fresh parsley if desired.
    Close-up overhead view of olive tapenade in a bowl, garnished with fresh parsley and whole olives, served with toasted bread slices.
  6. Store the tapenade in a sealed container in the refrigerator for up to two weeks.

Nutrition

Serving: 50gCalories: 110kcalCarbohydrates: 4gProtein: 1gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 290mgPotassium: 40mgFiber: 1gSugar: 0.5gVitamin A: 150IUVitamin C: 2mgCalcium: 15mgIron: 0.4mg

Notes

Salty, zesty, and unapologetically bold—this tapenade always disappears faster than expected. Make it ahead and let the flavors mingle for an even deeper, more nostalgic bite.

Tried this recipe?

Let us know how it was!