Easy Tapenade Recipe
Introduction
Easy Tapenade is a flavorful and versatile Mediterranean spread made from olives, capers, and fresh herbs. It’s perfect for appetizers, sandwiches, or adding a burst of savory goodness to many dishes.
Ingredients
- 1 cup Castelvetrano olives, pitted*
- ½ cup Niçoise or Kalamata olives, pitted*
- ¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
- 1 tablespoon drained capers
- ¼ cup extra virgin olive oil
- 2 medium cloves garlic, pressed or minced
- 1 tablespoon lemon juice
Instructions
- Step 1: In the bowl of your food processor, combine all ingredients: pitted olives, parsley, capers, olive oil, garlic, and lemon juice. Pulse briefly about 10 times, then scrape down the sides of the jar.
- Step 2: Pulse 5 to 10 more times until the mixture is well chopped but not pureed, or until you reach your desired texture. Serve as desired.
Tips & Variations
- Use different olive varieties to adjust flavor intensity—milder Castelvetrano olives balance well with tangier Kalamata.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- For a chunkier tapenade, pulse fewer times and chop by hand if preferred.
- Serve with toasted baguette slices, crackers, or as a condiment for grilled meats and vegetables.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 weeks. Before serving, let it come to room temperature or stir well to recombine the olive oil. Tapenade can also be frozen in small portions for up to 3 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make tapenade without a food processor?
Yes, you can finely chop all the ingredients by hand with a sharp knife, although it will take more time and effort. The texture may be chunkier but still delicious.
What can I serve tapenade with?
Tapenade is great on crusty bread, crackers, or crostini. It also pairs well as a spread for sandwiches, a topping for grilled fish or chicken, or mixed into pasta for extra flavor.
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Easy Tapenade Recipe
- Total Time: 10 minutes
- Yield: About 1 to 1 ½ cups 1x
- Diet: Gluten Free
Description
This Easy Tapenade recipe is a quick and flavorful Mediterranean olive spread made with Castelvetrano and Kalamata olives, fresh parsley, capers, garlic, lemon juice, and olive oil. Perfect as an appetizer on crusty bread or as a condiment to complement a variety of dishes.
Ingredients
Tapenade Ingredients
- 1 cup Castelvetrano olives, pitted
- ½ cup Niçoise or Kalamata olives, pitted
- ¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
- 1 tablespoon drained capers
- ¼ cup extra virgin olive oil
- 2 medium cloves garlic, pressed or minced
- 1 tablespoon lemon juice
Instructions
- Combine Ingredients: In the bowl of your food processor, add the pitted Castelvetrano and Niçoise or Kalamata olives, fresh parsley, drained capers, extra virgin olive oil, pressed or minced garlic, and lemon juice.
- Pulse Initial Times: Pulse the mixture briefly about 10 times to start breaking down the ingredients evenly, then scrape down the sides of the food processor jar to ensure all ingredients mix well.
- Achieve Desired Texture: Pulse an additional 5 to 10 times until the tapenade is well chopped but not pureed, maintaining a slightly chunky texture according to your preference.
- Serve & Store: Serve the tapenade as desired—on crostini, crackers, or as a condiment. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Use pitted olives for ease; if using whole olives, be sure to pit them before processing.
- Adjust the quantity of garlic and lemon juice to taste for more pungency or tang.
- For extra texture, pulse less to keep olives chunky or pulse more to achieve a smoother spread.
- Store tapenade refrigerated up to 2 weeks in a sealed container.
- Great served with toasted baguette slices, crackers, or as a topping for grilled fish and meats.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Keywords: tapenade, olive spread, Castelvetrano olives, Niçoise olives, Kalamata olives, Mediterranean appetizer, easy tapenade, olive dip
