0
Appetizers

Olive Tapenade

Easy Olive Tapenade | Tapenade Recipe | simplywhisked.com

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.

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

Easy Olive Tapenade | Tapenade Recipe | simplywhisked.com

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.

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.

Easy Olive Tapenade | Tapenade Recipe | simplywhisked.com

Print

Olive Tapenade


  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: about 2 cups
Scale

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

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

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Last Updated on

  • Reply
    Shannon
    April 21, 2015 at 5:22 pm

    Tapenade is one of my absolute favorite things and I’m extremely jealous of how beautiful these pictures are. I always struggle to make the color pop in the right way. Yours are seriously gorgeous!

    • Reply
      Melissa Belanger
      April 21, 2015 at 8:32 pm

      Thank you! I started using Lightroom and I think it’s made such a difference in my photos 🙂

  • Reply
    Regina
    April 23, 2015 at 11:45 pm

    For some reason I have never had or heard of tapenade. It sounds to me like hummus made from olives. I hope this doesn’t make me sound too ignorant 😉

    • Reply
      Melissa Belanger
      April 26, 2015 at 11:34 am

      Haha. No it doesn’t. I had actually only tried it a few years ago, but you should definitely try it (if you like olives.) It’s so flavorful. 🙂

  • Reply
    Marc
    May 11, 2015 at 11:38 am

    I am Melissa’s husband so naturally I would have a bias but I will give an honest opinion and say that this Tapenade is amazing! I didn’t even eat olives a month ago and I could eat this entire recipe in one sitting.

  • Reply
    Sandra @ Heavenly Deviled Eggs
    May 12, 2015 at 2:22 pm

    I love olive tapenade. I’ve never tackled making it myself, but I think you’ve inspired me! I think it also makes a nice spread for a Mediterranean-inspired sandwich or wrap.

    • Reply
      Melissa Belanger
      May 12, 2015 at 9:57 pm

      I think you should definitely try it soon! It’s so easy, and putting on a sandwich or wrap sounds like a fantastic idea. I may have to try that myself really soon.

Leave a Reply

Filling out this form will subscribe you to our newsletter, and you’ll get this awesome cheat sheet and more dairy free recipes delivered straight to your inbox.