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4.88 from 8 votes

Olive Tapenade

This five-minute olive tapenade recipe combines Kalamata and Castelvetrano olives with capers, garlic, lemon, thyme, and optional anchovies. Pulse everything in a food processor for a bold, briny appetizer or versatile Mediterranean condiment.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Condiment, Dip
Cuisine: French
Diet: Gluten Free, Low Lactose
Servings: 8 people, as an appetizer
Author: Suzy Karadsheh

Ingredients

  • 1 cup pitted Kalamata olives
  • 1 cup pitted Castelvetrano olives
  • 3 oil-packed anchovy filets, optional
  • 1 large garlic clove
  • 1 tablespoon water-packed capers, drained and rinsed
  • 1 teaspoon chopped fresh thyme leaves
  • Black pepper
  • 1 teaspoon lemon juice
  • 1/4 cup extra virgin olive oil
  • Zest of 1 lemon
  • French baguette, cut into slices and lightly toasted, for serving (or sliced veggies; see note)

Instructions

  • Combine. Add the Kalamata and Castelvetrano olives, anchovy fillets, garlic, capers, thyme, a pinch of black pepper, and lemon juice to the bowl of a small food processor fitted with the blade. Close the lid and pulse a few times, just until the olives are finely chopped but not pureed. Slowly drizzle in the olive oil and pulse a few more times, just until the mixture loosens into a coarse, spoonable spread.
  • Finish and serve. Transfer the olive mixture to a small serving bowl. Sprinkle the lemon zest over the top and serve with toasted baguette.

Notes

  • To make it vegan: Leave out the anchovy fillets.
  • For a gluten-free option: Serve the tapenade with sliced vegetables instead of bread.
  • No food processor? Pound the ingredients with a mortar and pestle. You can also chop them finely, then drag the side of your knife across the mixture on a sturdy cutting board to form a coarse paste.
  • Shop this recipe: Visit our shop for Greek Kalamata olives and extra virgin olive oils, plus more Mediterranean pantry essentials.

Nutrition

Calories: 112.9kcal | Carbohydrates: 1.6g | Protein: 0.8g | Fat: 12.1g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 8.8g | Cholesterol: 1.3mg | Sodium: 609.5mg | Potassium: 26.5mg | Fiber: 1.2g | Sugar: 0.2g | Vitamin A: 146.6IU | Vitamin C: 0.8mg | Calcium: 23.2mg | Iron: 0.3mg

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