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Homemade How to Make Olive Tapenade photo

How to Make Olive Tapenade

This Olive Tapenade is a must-try! A rich blend of olives, capers, and garlic creates a flavorful spread perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups pitted, brine-cured olives drained, mixed black and green for depth of flavor
  • 1 teaspoon anchovy paste or 2 anchovy filets, minced
  • 3 tablespoons capers rinsed
  • 1.5 tablespoons parsley coarsely chopped
  • 3 cloves garlic roasted if desired
  • 3 tablespoons lemon juice
  • Salt and freshly ground black pepper to taste
  • 1/4 cup olive oil

Equipment

  • Food processor
  • Measuring cups and spoons
  • Spoon or spatula
  • Serving dish

Method
 

Instructions
  1. Step 1: Prepare Your Ingredients. Start by gathering all your ingredients. If you prefer roasted garlic, preheat your oven to 400°F (200°C) and wrap the garlic cloves in foil. Roast them for about 30 minutes until soft and fragrant.
  2. Step 2: Combine Ingredients in the Food Processor. In your food processor, add the drained olives, anchovy paste (or filets), rinsed capers, chopped parsley, roasted garlic (if using), lemon juice, and a pinch of salt and pepper.
  3. Step 3: Process Until Desired Consistency. Pulse the mixture until it reaches your desired consistency. You can make it chunky for more texture or blend it smoother if you prefer a creamy spread.
  4. Step 4: Incorporate Olive Oil. While the food processor is running, slowly drizzle in the olive oil. This will help to emulsify the tapenade and give it a lovely, rich texture.
  5. Step 5: Taste and Adjust Seasoning. Once everything is well-blended, taste your tapenade. Adjust the seasoning with more salt, pepper, or lemon juice if needed.
  6. Step 6: Serve and Enjoy. Transfer the tapenade to a serving dish. It can be served immediately, but letting it sit for about 30 minutes allows the flavors to meld beautifully. Serve with crusty bread, crackers, or use it as a topping for grilled chicken or fish.

Notes

  • This tapenade can be made ahead of time; the flavors deepen after a day in the fridge.
  • Store in an airtight container in the refrigerator for up to a week.
  • For longer storage, freeze in small portions that can be thawed as needed.