10-Minute Olive Tapenade Recipe (so easy! + video) (2024)

You are here: Home / Recipes / Appetizers / / 10-Minute Olive Tapenade Recipe

4.9 stars (from 25 ratings)

By Traci York — Updated November 18, 2023 — 42 Comments / Jump to Recipe

This post may contain affiliate links. Please read my affiliate policy.

Olive Tapenade: A salty, garlicky, lemony snack, condiment, or appetizer. Like my Green Olive Tapenade, this olive tapenade recipe takes ten minutes to whip up and is make ahead easy! It’s delicious on its own or with Easy Artichoke Hummus or on an Italian Pressed Sandwich. This recipe is vegetarian, vegan + gluten-free. [ VIDEO in recipe card below ]

10-Minute Olive Tapenade Recipe (so easy! + video) (6)

This post was first published in 2015 and was updated December 2021. The recipe remains unchanged.

Table of Contents

Everyone Loves Olive Tapenade!

You know those recipes that you make over and over again and can rely on every time? This easyOlive Tapenade Recipeis it! From the pickiest of eaters to the vast array of friends and family with varying diets, just about everyone can agree on this recipe. It uses 10 freshingredientsand takes only 10 minutes to make.

My taste for briny/saltyflavorsis no secret. Olives tend to soothe salty cravings but add a couple oftablespoonsofcapersto the mix, and their brinyflavortakes thisolive tapenade recipeover the top! And did I mention it’s SO easy?

Stock Up on Olives

Olives are a pantry staple. They make a quicksnackand add a good bit of briny/saltyflavorto any recipe they’re a part of. Olives are especially tasty in Italian recipes like PastaPuttanesca, andSourdough Pizzaas well assaladslike thisSpinach Pecan Brown RiceSaladandFarro Kale and OliveSalad.

I’ve also included olives in this completely deliciousOlive ArtichokeCrostinirecipe.

10-Minute Olive Tapenade Recipe (so easy! + video) (7)

Quick Guide: How to Make Olive Tapenade Recipe

I make thisolive tapenade recipewithoutanchovy filletsopting forcapers instead. They’re a perfect stand-in for that briny/salty flavoranchoviesare known for. Whip this tapenade recipe up in thefood processoras a relish, spread ordip. In summary, here’s how to do it (see recipe card for details):

First:add olives,capers, sun-driedtomatoes, freshgarlic cloves,oregano, parsley,basil,lemon juice,olive oil,andblack pepperto afood processor.
Next:pulse until you get the desired consistency.
Last: garnish withparsley leavesanddrizzlewitholive oil.

Store in anairtightcontainer (I like Mason jars) in therefrigerator for up two weeks (!!).

This tapenade recipe is salty enough due to the capersand olives; however, feel free to add a pinch ofsaltto taste if needed. Jennifer commented below about lower salt: you can “rinse the olives and capers prior to processing” and then add salt to taste.

10-Minute Olive Tapenade Recipe (so easy! + video) (8)

Make an Olive Spreador Relish

The main difference inconsistencybetween a spread and relish is how long the ingredients are processed in thefood processor. When making this flavorful olive tapenade recipe,pulsetheingredientsto reach the desiredconsistency.

Chunky: make tapenade more like a relish to share alone or withhummus; simplypulsethe contents just a few times.
Spread: make tapenade spreadable for sandwiches,pita breadorbaguette slices.

You can’t go wrong either way; this tapenade isdelicious and devoured by all!

What Do You Eat with Olive Tapenade?

There are many ways to enjoy olive tapenade. Here are some ideas to get you started!

Dollop tapenade on Sourdough Pizza or Gluten Free Sourdough Pizzajust before baking.
Scoop up with Sourdough Discard Crackers.
Share it alongside Spanakopita Triangles.
Share with your favorite cheeses on a cheese board.
Share it chunky on top of hummus like Easy Artichoke Hummus or Roasted Eggplant Hummus.
Offer tapenade as a dip with crackersorcrostini.
Stuff it into Sourdough Pita withhummus, cucumbers, andtomatoes.
Enjoy it as asandwich spreadwith cream cheese or make an epic Italian Pressed Sandwich.
Tapenade is super tasty with whipped feta.

10-Minute Olive Tapenade Recipe (so easy! + video) (9)

Expert Tips

Make Ahead? Yes Please! Make up to three days ahead of when needed.
Relish or Spread?The main difference inconsistencybetween a spread and relish is how long it is processed in thefood processor. For a relish,pulseonly a few times. For a spread, process until almost a paste forms.
Lower Salt: If you prefer lower salt, rinse the olives and capers before processing, then adjust the salt to taste.
Variation: Olive tapenade tastes best with a mix of olives. I like Kalamata olives,black olives,and butteryripe green olivesin this recipe.Castelvetrano olivesmay be subbed; just be sure to remove thepits or look for already-pitted olives.

More Appetizers and Snacks to Love

Roasted Red Pepper Hummus
Habanero Carrot Salsa
Mushroom Crostini with Goat Cheese
Chipotle Black Bean Dip
Roasted Tomatillo Salsa Verde
Smoky Roasted Eggplant Hummus

Did you make this recipe? If so, please leave acommentandratingbelow as it helps others considering making this recipe. If you’re on Instagram, take a picture and tag me@VanillaAndBean #VanillaAndBeanso I canseeandsharein my stories!

Print Recipe

10-Minute Olive Tapenade Recipe

Prep Time:10 minutes minutes

Total Time:10 minutes minutes

Servings:2 Cups

Calories:510kcal

Author:Traci York

Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer. This olive tapenade recipe takes ten minutes to whip up and is make ahead easy! This recipe is vegetarian, vegan + gluten free.

Ingredients

▢ 2 1/2 cup (345 grams) Mixed Pitted Olives such as Black, Kalamata, ripe Green, drained
▢ 2 Tablespoons Capers drained
▢ 2 Tablespoons Marinated Sun Dried Tomatoes drained
▢ 1 Tablespoon Garlic chopped
▢ 1 Tablespoon Oregano dried
▢ 4 Tablespoons Fresh Parsley Leaves chopped, or 1 Tbs dried
▢ 1 Tablespoon Fresh Basil Leaves chopped, or 1 tsp dried
▢ 1 Tablespoon Lemon Juice about 1/2 a lemon
▢ 1/4 cup (50 grams) Extra Virgin Olive Oil
▢ A few grinds of black pepper

Instructions

In the bowl of a food processor fitted with the S blade, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
Garnish with parsley leaves and olive oil for drizzling.Store in a covered container in the refrigerator for up two weeks.

Video

Notes

Serve with crackers, a baguette, pita or veggies such as cucumber, or celery, it can also be enjoyed as a spread or relish on sandwiches, or toast. It’s fabulous too on top of Easy Artichoke Hummus, Red Bell Pepper Hummus and as bruschetta or on crostini.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

Sign up for the Vanilla And Bean newsletter and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.

Previous Post: « Kale Mushroom Leek Savory Bread Pudding

Next Post: Vanilla Earl Grey Tea with Milk (London Fog Tea) »

Reader Interactions

42 comments

Leave a Comment & Rate this Recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Dawn
December 24, 2022 at 8:23 pm

This tapenade is outstanding! I made it for Christmas Eve and all my guests loved it. Is is a keeper!
Reply
- Traci
  December 27, 2022 at 5:36 pm
  
  Super happy to read your note, Dawn! Thank you SO much!
  Reply
Angie
May 2, 2022 at 7:01 pm

Traci. I want to make this for a friend as an Christmas gift (big foodie). How long can it last in the fridge or how close to Christmas should I make it, or is there a way to can it. This really sounds good and I know he will love it
Reply
- Traci
  May 3, 2022 at 10:25 am
  
  Hi Angie! This recipe will store for up to two weeks in the fridge. I do not recommend canning the tapenade. It makes a fabulous gift (love how you’re planning ahead, and for a delicious foodie gift)! Keep me posted!
  Reply
Kim
March 5, 2022 at 9:15 am

Excellent tapenade. So quick and easy to make. Goes well with charcuterie platters, on a sandwich, or a great topping on hummus. Thank you for sharing this recipe.
Reply
Jennifer
January 3, 2022 at 11:48 am

I like this recipe. A good thing would be to soak the olives and capers overnight in water to reduce the salt.
Reply
- Traci
  January 5, 2022 at 12:13 pm
  
  Hi Jennifer! So happy to hear you enjoyed the recipe. Thank you for your note and tip about soaking the olives and capers!
  Reply
MaryAnn | The Beach House Kitchen
December 27, 2021 at 7:47 am

Love this olive tapenade Traci! I’d gobble it straight from the bowl, as a side or on a sandwich! So delicious. LOVE the new video too!
Reply
- Traci
  December 29, 2021 at 11:10 am
  
  Thank you Mare… I love its versatility too! So easy to make and delicious on all the things!
  Reply
Laurie Shourd
July 19, 2021 at 8:09 pm

I made this once and found it too salty for my taste. The second time I rinsed the olives and capers and liked it much better. Delicious!
Reply
- Traci
  July 21, 2021 at 9:07 pm
  
  Hi Laurie! Thank you for your note, giving the recipe a go and sharing your tip! SO happy you were able to adapt the recipe to your taste.
  Reply
Jutta
April 23, 2020 at 6:05 am

What is a serving size? 510 calories per? It must be a large serving! Also, when I tried to pin this recipe, it didn’t come up as the olive tapenade, it was just your website. Perhaps I missed the actual recipe pin?
Jutta
Reply
- Traci
  April 23, 2020 at 10:16 am
  
  Hi Jutta – I’m sorry for the confusion. The serving size is 2 Cups (top right corner of the recipe card), so 510 calories is per cup, which makes it 32 calories per Tablespoon. I don’t know what’s going on with the recipe pin… with I click on the grey circle P at the top and bottom of the post, it brings up a new page with all the pins available, so it’s working on my end. I hope this helps!
  Reply
Melissa
July 15, 2019 at 1:07 pm

Oh my! This is fabulous! Can’t wait to eat the sandwich tonight. Thank you!
See Also
Easy Air Fryer Flatbread Recipe | Recipes From A Pantry
Reply
- Traci
  July 15, 2019 at 3:05 pm
  
  Hii Melissa! Did you make the Italian pressed sandwich too? So happy to hear you like the olive tapenade! So simple and totally mouthwatering. Thank you for your note!
  Reply
  - Denise
    July 15, 2019 at 4:03 pm
    
    WoW! I already make your tapenade recipe that I LOVE!!! Now my next project is to make that super Italian sandwich with it! Thank you! Denise from Montreal
    Reply
Amy
April 8, 2019 at 1:41 pm

This tampenade is delicious! I buy some of the ingredients from my grocer’s olive bar. When done making, I add desired spoonfuls to bowl and combine with 2 (6oz) cans albacore tuna, drained and crumbled feta cheese for a mayo free tuna salad. Tastes great stuffed in pita bread for lunch.
Reply
- Traci
  April 8, 2019 at 2:12 pm
  
  Hi Amy! Thank you so much for coming back, leaving a note and your tips! I love how versatile this spread/dip/relish is too!
  Reply
- Lisa
  April 3, 2021 at 5:38 pm
  
  Amy
  That’s sounds delicious! I’m going to try that. The tapenade is delicious on its own!
  Reply
Marilyn
June 14, 2018 at 2:40 pm

Olive tapenade is great with hummus. Good, healthy snack
Reply
- Traci
  June 14, 2018 at 3:15 pm
  
  Mmmmm… agreed! Thank you for your note, Marilyn!
  Reply
sue kluver
May 5, 2018 at 6:32 am

I want to make this up ahead of time for a family trip….will it keep in the fridge, covered for up to three weeks, I mean, generally, olives keep for several months in the fridge so why wouldn’t this keep as well?
Reply
- Traci
  May 5, 2018 at 6:40 am
  
  Hi Sue, thank you for your note… since I wrote this recipe I’ve stored it in the fridge for, I think, up to a month! It lasts and lasts. I wouldn’t hesitate making it in advance for your family trip! Y’all have fun!
  Reply
  - sue kluver
    May 5, 2018 at 12:32 pm
    
    Thank you SO much for responding!! I am experimenting a bit here…I plan to make the tapenade to enjoy as it is and also to add some to cream cheese for a nice alternate cracker spread. I’m excited to give it a try! Thanks again!
    Reply
Angelica
November 9, 2017 at 5:47 pm

I had my husband make this for a family gathering over the summer. It was such a great hit. Thanks.
Reply
- Traci
  November 9, 2017 at 6:22 pm
  
  So happy to hear, Angelica! Thank you for your note! :D
  Reply
Claudia
August 11, 2017 at 3:01 pm

This is a great tapenade. I am bringing it to a community theatre event to spread on mini toast. Hope others are as excited about it as I am.
Reply
Karen
March 11, 2017 at 5:13 am

This was my first time making this. Delish and was a hit. I served it with thinly sliced baguette and goat cheese. Will make this again for sure.
Reply
Jess
December 16, 2016 at 5:14 am

I’ve made this twice now in the last month for friend’s birthdays and each time is been devoured within an hour. Absolutely brilliant recipe!
Reply
Rouu
November 30, 2016 at 10:45 pm

I really loved this recipe :) thanks dear
greetings from Egypt
Reply
hanna
January 29, 2016 at 6:55 am

Tanks a lot for this recipes! its so goog! we loved it!
hanna
Reply
- Traci
  January 29, 2016 at 11:26 am
  
  Hooray Hanna! Thank you for sharing! Day made!
  Reply
Denise
December 29, 2015 at 3:33 pm

Hello Traci, I was looking for an appetizer to start a theme for co*cktail time on New Year’s Eve this year. Your tapenade is what inspired me the most. The ingredients are so mouth watering. I just made it this afternoon and just had to treat myself a bit. WOW! Delicious! My guests will love it, I’m sure. Thanks for sharing this tapenade!
Reply
- Traci
  December 30, 2015 at 11:06 am
  
  Hooray Denise! So happy you love it and thank you for sharing your success! :D This is a snack I have on hand pretty regularly. It’s just so darn good and easy to whip up! I find I often have to make a double batch because it goes so fast! Have a fabulous new year my dear!
  Reply
Anjali @ Vegetarian Gastronomy
December 18, 2015 at 10:47 pm

I just made this tapenade for our holiday party tomorrow to serve on crackers! Easy, simple, and a great addition to the rest of our menu! Thanks!
Reply
- Traci
  December 21, 2015 at 4:41 am
  
  Hooray! You’re welcome, Anjali. :D Thank you for sharing!
  Reply
Emilie @ The Clever Carrot
September 29, 2015 at 2:37 pm

Ha! I’m the exact same way about capers! Show me some salty briny olives, and I’m all over that too! So funny… Love the idea of tapenade by the way, although I haven’t had it in ages. I need to make this recipe, grab a bottle of Rose, and pretend I’m in Provence (baguette included). Just beautiful! xx
Reply
- Traci
  September 30, 2015 at 7:49 am
  
  Oh I know! Capers are amazing and so flavorful. I need to buy them in bulk because those little jars hardly last anytime around here! No doubt, an easy and quick recipe to whip up. I”ll pretend too, were in Provence together, with wine and plenty of baguettes… oh and an accordion is a must! hehe! xx https://www.youtube.com/watch?v=ebv9VeW1u74
  Reply
Geraldine | Green Valley Kitchen
September 29, 2015 at 8:23 am

All I can say is YUM. I love olives, Traci – I put them in almost all my salads – so I just love this tapenade – the more olives the better! I’m envious that you went to the Blogger conference – did you learn a lot? All the food, seminars and wine tasting must have been amazing. Beautiful pictures as always – I just want to slather some on french bread!
Reply
- Traci
  September 29, 2015 at 2:09 pm
  
  Yes, in your salads! I’ve seen them and I love em’ every time! You know your olives! Yes, I learned, but found too, that there were things I already knew too, which was nice because last year I was clueless! They’re having it in California next year, so in your neck of the woods. Thank you, Geraldine! :D
  Reply
Mary Ann | The Beach House Kitchen
September 29, 2015 at 7:59 am

Traci, this olive tapenade sounds absolutely right up my alley! I totally love olives and serve them at parties with cheese, crackers and marcona almonds all the time! I will definitely be trying this for my next get together. I love the addition of the sun dried tomatoes. I’ll be enjoying it with a nice glass of red! Cheers! Thanks for sharing!
Reply
- Traci
  September 29, 2015 at 2:07 pm
  
  Oh, I hope you’ll give this a go Mary Ann.. it’s just perfect for sharing, and that wine, well, you know I’m in! :D
  Reply