by Erin
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This easyOlive Spread recipecomes together in just 10 minutes in your food processor or blender. Serve this olive tapenade as an appetizer, served as part of a charcuterie board withcrostini, baguette slices or used as a sandwich spread.
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Ingredients needed
How to make it
FAQs
Recipe variations
What do you eat olive spread with?
Wine pairings
More easy appetizer recipes
Olive Tapenade
Ingredients
Instructions
Notes
Equipment
Nutrition
Olive Spreadis salty, tangy, garlicky. Basically all things amazing. Especially for all you olive lovers out there!
But the best part is that you can make this easy recipe in just 10 minutes with the help of your food processor or blender. Plus, it’ll keep in the fridge for up to two weeks, meaning that you can make it way ahead of time.
It’s perfect to keep on hand to use as a delicious spread for sandwiches throughout the week. Or, serve it as a party appetizer or quick snack with some crostini or pita bread.
Ingredients needed
You’ll need the following ingredients:
- Kalamata Olives – Or, a blend of your favorite olives, green or black.
- Sun Dried Tomatoes
- Capers
- Fresh Garlic Cloves
- Anchovy Fillets – To make this vegetarian-friendly, simply leave out the anchovy. After processing you may find that your tapenade needs a bit more salt, so simply adjust that to taste with some kosher salt.
- Fresh Basil & Parsley
- Lemon Juice
- Extra Virgin Olive Oil
How to make it
- Simply add all ingredients to a food processor or blender and process until a smooth paste forms.
FAQs
How long does olive spread last in the fridge?
Tapenade will last up to two weeks in the refrigerator stored in an airtight container.
Can you freeze tapenade?
Yes! You can freeze tapenade in a covered container for up to three months.
Is olive spread keto?
Tapenade is keto-friendly.
Is olive tapenade vegan?
As written this tapenade recipe is not vegan because it includes anchovies. However, you can change that!
Recipe variations
- Try switching things up by using your favorite olives from the olive bar – black olives, green olives, castelvetrano olives, niçoise olives.
- Add in some roasted red peppers.
- Make an artichoke tapenade by using artichoke hearts.
What do you eat olive spread with?
- I love it served oncrostiniwith goat cheese or cream cheese andsun dried tomatoes.
- Served with pita bread.
- Include the tapenade on a charcuterie or cheese board.
- Serve it as a dip with crackers.
- Swirl it into hummus.
- Combine it with a bit more oil and vinegar to make a yummy salad dressing.
- Spread it on sandwiches.
- Add a small amount to some slicedroasted chickenorpork tenderloin.
Wine pairings
- Look for a red with a bit of tannins to stand up to this salty spread. Syrah, Cabernet Sauvignon, and Merlot are all great pairings.
More easy appetizer recipes
- Blistered Shish*to Peppers
- Prosciutto Wrapped Avocado Bites
- Mexican Meatballs (Albondigas)
Did you try this olive spread recipe?
If you loved this olive tapenade recipe I would appreciate it so much if you would leave a star review! Also, be sure to snap a picture of your finished dish and share it with me onInstagramusing the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Olive Tapenade
This easy Olive Spread recipe comes together in just 10 minutes in your food processor or blender. It's amazing as an appetizer for parties, served as part of a charcuterie board, or used as a sandwich spread.
5 from 7 votes
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Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Servings: 4 people
Created by Platings and Pairings
Ingredients
- 2 cups pitted mixed olives (rinsed in warm water (black kalamata, green, nicoise))
- 1/4 cup marinated sun-dried tomatoes (drained)
- 1 Tablespoon capers (rinsed)
- 2 cloves garlic (minced)
- 1 anchovy fillet
- 1 Tablespoon fresh basil leaves chopped
- 1 Tablespoon fresh parsley leaves chopped
- 1 Tablespoon lemon juice
- 1/4 cup extra virgin olive oil
Instructions
In food processor or blender, combine all ingredients except olive oil. Pulse a few times until coarsely chopped.
Slowly drizzle in olive oil while processing until it reaches your desired texture.
Serve at room temperature.
Notes
Tapenade will keep up to 2 weeks, refrigerated, in a covered container.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
Equipment
Food processor or blender
Nutrition
Calories: 240kcal | Carbohydrates: 7g | Protein: 2g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 1124mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg
This olive tapenade post was originally published in 2020. It was updated in 2021 to add new photographs, and again in 2023 to add new content. The olive spread recipe remains the same. Enjoy!
Check out the web story here.