Olive Tapenade

Melissa

By: Melissa

Updated: September 17, 2024

Salty, briny and full of flavor, this easy olive tapenade is made with kalamata olives for a simple spread that works as an appetizer or condiment. Serve with crackers, fresh veggies or with olive oil to dip bread. Either way you’ll love it.

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Why I love this olive tapenade recipe

Before we left France, Ellie and I spent a few days by ourselves when Marc was on the road. Sadly, I didn’t really feel like cooking, so I made a meal of a whole grain baguette and some olive tapenade I bought at the grocery store.

I ended up eating the whole thing – the entire baguette and most of the tapenade. It was so good, I bought it again the next week, and we had it as an apero before dinner.

I figured it would be a cinch to make when I got home. So I made a mental note of the ingredients that were listed on the package, and I made a batch of fresh olive tapenade last week. And guess what, the homemade version is even better than the store-bought stuff.

If you like this recipe, you have to try this olive oil bread dip, and this hot spinach artichoke dip and this chipped beef dip.

Searching for more started recipes? You should try making my dairy free french onion dip, this smoked salmon appetizer platter, or this almond cheese ball. If you are looking for something a bit more fresh, try this sweet, pineapple salsa.

Fun idea: Add this olive tapenade to your next relish tray.

Close up of olive tapenade in a small bowl with pita chips and fresh veggies.

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Ingredients & substitutions

  • Kalamata olives
  • Capers

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Olives, parsley, capers, garlic in a food processor ready to be blended.

How to make and serve olive tapenade

Combine ingredients in a food processor. Blend until a grainy paste forms. Put in a bowl to serve. I served it with pita chips and multigrain crackers, but I was also really pleased with how it tasted with some carrots and cucumbers. Either way, tapenade will be my new go-to appetizer dip from here on out.

Close up of olive tapenade in a bowl with a pita chip dipped in it. Pita chips and veggies on the plate surrounding it.

FAQs and tips on making olive tapenade

  • Is olive tapenade bad for you? Not really, although it is quite salty, it is full of flavor and has plenty of nutrients.
  • What is the difference between olive tapenade and olive bruschetta? Tapenade is made to be spread, so it is very finely processed versus a bruschetta is coarsely chopped.
  • Is black olive pesto the same as tapenade? They are very similar but a pesto usually has a cheese or nuts included, so tapenade is a great option for people with dairy or nut allergies.

Olive Tapenade

5 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Salty, briny and full of flavor, this easy olive tapenade is made with kalamata olives for a simple spread that works as an appetizer or condiment. Serve with crackers, fresh veggies or with olive oil to dip bread. Either way you’ll love it.

Ingredients

  • 2 cups pitted kalamata olives
  • 1/4 cup packed parsley leaves
  • 1 tablespoon small capers
  • 1 large garlic clove - about 1/2 teaspoon minced
  • 1/2 teaspoon dried oregano
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice

Instructions

  • In a food processor, blend all ingredients until texture is grainy and no large pieces remain.

Nutrition

Calories: 780kcal Carbohydrates: 14g Protein: 4g Fat: 84g Sodium: 4444mg Fiber: 10g Sugar: 2g Vitamin C: 27mg

Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.