Easy Olive Tapenade (5 Minute Appetizer!)

RECIPE PRINT COMMENTS
5 from 1 vote

This easy olive tapenade is so simple to put together and ready in just 5 minutes! Enjoy crackers, baguettes, sandwiches, pizza, and more!

If you’ve got five minutes then you’ve got an easy, healthy appetizer meant for sharing. This olive tapenade can be made in just minutes and has become my go-to snack this month.

I love that I can assemble it as soon as friends let me know they are stopping by — an effortless snack that comes together in just the food processor! Serve with crackers, toasted baguette or even on top of pizza.

If you love briny, salty olives, then you will love this olive tapenade!

A Plate Featuring Savory Olive Tapenade Alongside Two Pieces Of Flatbread Rests On A Gray Surface. A Fork Is Casually Positioned Nearby, Inviting You To Indulge In The Rich Flavors.

Olive Tapenade Recipe Ingredients

The best part about this olive tapenade recipe is that you can make it with whatever olives you have! While Kalamata and Calvestrano olives are my favorite for snacking, they can also be a little more expensive.

Therefore, I use a combo of black olives and a bit of Kalamata, and it’s perfect. It keeps this olive tapenade as more of a budget snack option. However, it’s also great with Calvestrano if you have them!

Capers add in a nice salty, briny bite that compliments the olives.

The parsley, garlic, lemon zest, and juice help to balance the olive flavor and are a must. Especially the parsley and lemon– they both add a fresh taste, so don’t skip them.

A Bowl Of Savory Olive Tapenade Sits On A Wooden Board, Surrounded By Long, Crispy Flatbread Pieces. To The Side, A Small Plate Brimming With Extra Tapenade And A Spoon Awaits. This Delightful Setting Rests On A Sleek Gray Countertop.

Step-by-Step Photos

Add Ingredients to a Food Processor

Really this recipe is SO EASY! Add all ingredients to the base of a food processor.

A Food Processor Bowl Containing Black Olives, Fresh Parsley, Garlic Cloves, And Capers Awaits Transformation Into A Savory Olive Tapenade. The Ingredients Encircle The Central Blade On A Gray Countertop, Ready For Blending Into A Flavorful Mixture.

Pulse

Pulse to combine, stopping as needed to scrape down the sides. The mixture should be very finely chopped but not pureed. Serve!

A Top View Of A Food Processor Showcasing A Coarse Mixture For Olive Tapenade, With Chopped Ingredients Like Purple Olives And Green Herbs, On A Gray Countertop. The Blend Appears Fresh And Vibrant, Indicating The Preparation Of This Delightful Dish.

Tips for Success

You can use any olive mixture you’d like. To keep it more budget-friendly, I use a mix of Kalamata and black olives.

I think this olive tapenade tastes best at room temperature. Think of jarred olives– they are better at room temperature than straight out of the fridge!

This olive tapenade can be kept in the fridge for about 2 weeks. To serve, pull it from the fridge about 30 minutes before you want to serve it.

I love this one with crackers, but it’s also great with toasted bread. I also like it on top of pizza! If you like olives on your pizza, then a big scoop of this on your favorite pizza is so good.

A Small White Bowl Brimming With Rich, Dark Purple Olive Tapenade Sits On A Wooden Board, Accompanied By Neatly Arranged Pita Bread Slices. The Finely Chopped Spread Is Elegantly Garnished With Herbs. In The Background, A Blurred Hint Of Another Dish Adds To The Culinary Intrigue.

More Easy Appetizer Recipes

If you try this olive tapenade recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!

Delish Knowledge

Easy Olive Tapenade (5 Minute Appetizer!)

5 from 1 vote
This easy olive tapenade is so simple to put together and ready in just 5 minutes! Enjoy crackers, baguettes, sandwiches, pizza, and more!
Servings: 6 servings
Prep Time: 5 minutes

Ingredients 

  • 1 1/2 cups pitted olives of choice, (I used 1 cup kalamata olives and ½ cup green olives)
  • 3 garlic cloves, peeled
  • 1/3 cup packed fresh parsley leaves
  • 1 tablespoon capers
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest

Instructions

  • Combine all of the ingredients in the base of a food processor. Pulse 15-20 times, scraping down the sides as needed, until very well chopped but not pureed.
  • Serve immediately with crackers, toasted baguette, or however you enjoy your olive tapenade (also fantastic tossed with hot pasta!)

Nutrition

Serving: 1servingCalories: 159kcalCarbohydrates: 2gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 566mgPotassium: 42mgFiber: 1gSugar: 0.3gVitamin A: 416IUVitamin C: 6mgCalcium: 26mgIron: 0.5mg
Course: Appetizer, dip, Snack
Cuisine: American, French, Italian

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this? Rate this recipe!




One Comment