Name: Black Olive Tapenade Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Mediterranean
Ingredients: 1 cup black olives (pitted); 1 tablespoon capers; 3/4 tsp garlic (minced); 2 Tbsp fresh parsley; 1 tsp fresh lemon juice; 2 Tbsp extra virgin olive oil; 1/8 tsp salt; 1/8 tsp black pepper; 1 Tbsp fresh parsley (optional garnish)

Introduction

Black olive tapenade is a flavorful Mediterranean spread that’s both simple to make and delicious. Perfect as an appetizer or snack, it combines olives, capers, and fresh herbs for a salty, tangy taste.

The image shows a round wooden board holding a white square bowl filled with dark black olive tapenade, topped with green chopped herbs and one whole black olive in the center. Surrounding the bowl are many slices of light golden baguette bread with soft, pale interiors. Next to the bowl is a silver spreader knife with a shiny metallic texture. A small portion of a white plate with a silver rim is visible at the bottom left, holding a slice of bread topped with the tapenade. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup black olives (pitted)
1 tablespoon capers
3/4 teaspoon garlic (minced)
2 tablespoons fresh parsley
1 teaspoon fresh lemon juice
2 tablespoons olive oil (extra virgin)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon fresh parsley (optional garnish)

Instructions

Step 1: Combine the black olives, capers, minced garlic, fresh parsley, lemon juice, olive oil, salt, and black pepper in a food processor.
Step 2: Pulse until the mixture forms a coarse paste, making sure not to over-process to retain texture.
Step 3: Transfer to a serving dish and garnish with fresh parsley if desired.
Step 4: Serve with crusty bread, crackers, or your favorite dippers and enjoy!

Tips & Variations

Try adding a few anchovy fillets for an extra depth of flavor.
Use green olives instead of black for a different taste and color.
If you don’t have a food processor, finely chop all ingredients by hand for a rustic texture.
Adjust the lemon juice and garlic to suit your preference for tanginess and pungency.

Storage

Store tapenade in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor. It can also be frozen for up to 1 month; thaw overnight in the fridge before use.

How to Serve

The image shows three small slices of light golden toasted baguette on a white plate with a thin dark rim, each topped with a coarse black olive tapenade mixture that has visible bits of green herbs mixed in. A sprig of fresh green parsley rests on the plate near the toasts. In the background, there is a white bowl filled with more tapenade, sitting on a wooden board with additional toasted baguette slices slightly out of focus. The surface beneath everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tapenade without a food processor?

Yes, you can finely chop the olives, capers, garlic, and parsley by hand and then mix with the remaining ingredients. The texture will be chunkier but just as tasty.

What can I serve tapenade with?

Tapenade is great spread on crusty bread or crackers, and it pairs well with raw vegetables, grilled meats, or as a topping for sandwiches and salads.

Black Olive Tapenade Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This Black Olive Tapenade is a savory Mediterranean spread made from black olives, capers, garlic, fresh parsley, lemon juice, and olive oil. Perfect as a flavorful appetizer or snack, this tapenade pairs wonderfully with crusty bread, crackers, or fresh vegetables for dipping. Its coarse texture and bold flavors make it a versatile addition to any party platter or meal.

Author: Cleo
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: About 1 cup 1x
Category: Appetizer
Method: Blending
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian

Ingredients

Scale

Tapenade Ingredients

1 cup black olives (pitted)
1 tablespoon capers
3/4 tsp garlic (minced)
2 Tbsp fresh parsley
1 tsp fresh lemon juice
2 Tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp black pepper

Garnish

1 Tbsp fresh parsley (optional garnish)

Instructions

Prepare Ingredients: Gather all ingredients including pitted black olives, capers, minced garlic, fresh parsley, lemon juice, olive oil, salt, and black pepper to ensure everything is ready for quick processing.
Combine in Food Processor: Place the black olives, capers, minced garlic, 2 tablespoons of fresh parsley, lemon juice, olive oil, salt, and pepper into a food processor.
Pulse to Form Paste: Pulse the mixture in the food processor until a coarse paste is achieved, making sure not to overprocess to maintain texture.
Serve: Transfer the tapenade to a serving bowl. Garnish with an additional tablespoon of fresh parsley if desired.
Enjoy: Serve the tapenade with crusty bread slices, crackers, or your preferred dippers and enjoy the rich, tangy flavors.

Notes

The tapenade can be made ahead and stored in an airtight container in the refrigerator for up to 3 days, allowing flavors to meld.
Adjust salt and lemon juice to taste based on the saltiness and brininess of your olives and capers.
For a smoother texture, process longer but be careful not to create a puree unless desired.
Use high-quality extra virgin olive oil for the best flavor.
This recipe is naturally gluten-free and vegetarian.

Keywords: Black Olive Tapenade, Olive Spread, Mediterranean Appetizer, Olive Dip, Tapenade Recipe, Appetizer Spread