Easy Olive Tapenade Recipe

I just made a 5-minute Olive Tapenade that’s the Savoury Spreads shortcut that turns any piece of bread into the most stolen thing at the party.

I adore this olive tapenade, messy and loud and not trying to be fancy. I love slathering briny Kalamata olives and smashed garlic on sorely neglected veggie bread and pretending I’m fancy.

It’s my go-to for savoury spreads when guests show up hungry and I want something that actually tastes like something. And yeah, it’s bold, oily, tangy, with little salty surprises.

I can’t help it, I’m obsessed. Olive Tapenade Uses are endless, from sandwich boosts to crostini that disappear fast.

No fluff, just punchy flavor that makes simple bread feel like a snack and everyone always asks for more now.

Ingredients

• Coarse Kalamata olives: salty, meaty bites that give bold olive flavor and chewy texture.
• Green olives: briny balance and a bit firmer crunch, if you want contrast.
• Capers: little pops of tang, kinda like tiny pickles for brightness.
• Anchovy fillets: umami depth and savory punch, adds richness without fishiness.
• Garlic: sharp, aromatic kick that wakes the whole spread up.
• Lemon juice: bright acid that cuts the salt and freshens things up.
• Olive oil: silky binder that makes it spreadable and glosses everything.
• Parsley: fresh herb lift, adds color and a mild green note.
• Black pepper: warm spice, it’s subtle but keeps it interesting.
• Crushed red pepper: optional heat, gives a tiny spicy jolt.
• Salt: season smartly, it’s easy to overdo so start light.

Ingredient Quantities

• 1 1/2 cups pitted Kalamata olives, coarsely chopped (about 10 ounces)
• 1/2 cup pitted green olives, coarsely chopped (optional, for balance)
• 2 tablespoons capers, rinsed and drained
• 2 anchovy fillets, rinsed (optional but adds depth)
• 2 cloves garlic, smashed
• 2 tablespoons fresh lemon juice
• 1/4 to 1/3 cup extra virgin olive oil, more if you like it looser
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes, if you want a little heat
• Salt to taste (start with 1/8 teaspoon, add more only if needed)

How to Make this

1. Put the Kalamata olives, green olives if using, capers, anchovy fillets if using, and smashed garlic into a food processor bowl.

2. Pulse a few times to break everything up, scrape down the sides, then pulse again until the mix is chunkier than paste but no big hunks remain.

3. With the processor running, drizzle in 1/4 cup of the olive oil through the feed tube until the mixture comes together and looks glossy; add more oil a tablespoon at a time if you want it looser.

4. Add the lemon juice, chopped parsley, black pepper, and a pinch of red pepper flakes, then pulse just a couple times to incorporate.

5. Taste, then add salt very carefully starting with 1/8 teaspoon since the olives, capers and anchovies are already salty; adjust in small increments.

6. If the tapenade seems too coarse, pulse a few more times, just dont over-process or it will turn into a puree.

7. Transfer to a bowl and let it sit for at least 5 minutes so the flavors meld, or cover and chill for up to a day.

8. Serve on crusty bread, crostini, crackers or use in sandwiches and salads; a little extra olive oil drizzled on top makes it look nicer.

9. Make ahead tip: it keeps well in the fridge for 3 to 4 days, just bring to room temp before serving and give it a quick stir.

Equipment Needed

1. Food processor (you could use a small one or a big one, either works)
2. Cutting board
3. Chef’s knife (for chopping olives and parsley)
4. Measuring cups and spoons (1/4 cup, tbsp, 1/8 tsp etc)
5. Small bowl or mixing bowl (to transfer and let it sit)
6. Rubber spatula or spoon (to scrape the processor bowl)
7. Lemon juicer or reamer (hand-squeezing works too if you don’t have one)
8. Airtight container or jar (for storing in the fridge)

FAQ

Easy Olive Tapenade Recipe Substitutions and Variations

• Kalamata olives: Castelvetrano olives for a milder, buttery taste; Niçoise or black oil-cured olives if you want something similar but a little firmer; chopped kalamata-tasting olive tapenade from a jar if you’re in a rush.
• Anchovy fillets: 1 teaspoon Worcestershire sauce for savory umami; 1 teaspoon miso paste (white or yellow) thinned with a little water; 1/2 teaspoon soy sauce in a pinch.
• Capers: finely chopped cornichons or dill pickles for that briny tang; green peppercorns in brine, chopped; a splash of extra lemon juice plus a tiny pinch of salt if you’ve got nothing else.
• Fresh parsley: chopped fresh basil for a sweeter herb note; chopped cilantro if you like a brighter, more citrusy flavor; dried oregano or thyme, used sparingly (about 1/3 the amount) if fresh herbs aren’t available.

Pro Tips

1) Taste before you salt. Olives, capers and anchovies are already salty so start with almost none, then add tiny pinches until it sings. It’s way easier to add more than to fix a too salty batch.

2) Pulse, don’t puree. Short bursts keep nice little chunks for texture. If it looks too chunky stop and stir, then pulse a couple more times. Over-process it and it becomes a gloopy paste nobody wants.

3) Control the oil for texture and shine. Add the oil slowly so you can choose between a chunky spread or something looser for drizzling. If you chill it, let it sit at room temp 10 to 15 minutes or add a teaspoon of oil and stir to loosen it up.

4) Make-ahead and storage hacks. Press a thin film of olive oil on top before sealing the container to slow oxidation, and it’ll last 3 to 4 days in the fridge. Bring to room temp and give it a quick stir before serving, the flavors pop more when it’s not fridge-cold.