Easy Olive Tapenade (5 Minute Appetizer!)
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!
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.
How to make this Olive Tapenade (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.
Pulse
Pulse to combine, stopping as needed to scrape down the sides. The mixture should be very finely chopped but not pureed. Serve!
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.
More Easy Appetizer Recipes
- Pico de Gallo
- Grilled Halloumi with Berry Mint Salad
- Easy Baba Ganoush Recipe
- Peach Habanero Salsa
- Cherry Tomato Salsa
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!
Easy Olive Tapenade (5 Minute Appetizer!)
Equipment
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!)