Homemade Olive Tapenade Recipe

Crafting my own tapenade is like creating a little bowl of Mediterranean sunshine—mixing together the perfect medley of olives, capers, and fresh herbs to transport me to those breezy coastal evenings with every delicious bite. 🌿✨

I love making full of flavors and wonderful colors dishes, and my home version of olive tapenade is a favorite. Combining pitted classic black olives and green olives, flavorsome capers, and fresh garlic with fresh lemon juice and a splash of good olive oil, this is as much of a superfood as a dip.

Not just a dip, really—think spread, sauce, or pastry filling. If you must serve it with something, serve it with bread or cut vegetables.

Homemade Olive Tapenade Recipe Ingredients

• Black Olives: Rich in healthy fats, providing a savory, umami taste.
• Green Olives: Provide a tangy and slightly bitter flavor, adding complexity.
• Capers: Add a briny, salty touch, enhancing overall zest.
• Garlic: Packs an aromatic punch with health-boosting antioxidants.
• Lemon Juice: Adds brightness and acidity, balancing flavors.
• Olive Oil: Heart-healthy fats, lending a smooth, rich consistency.
• Parsley: Fresh herbal notes with vitamins A, C, and K.
• Thyme: Earthy aroma with a hint of mint, providing depth.

Homemade Olive Tapenade Recipe Ingredient Quantities

• 1 cup pitted black olives
• 1 cup pitted green olives
• 2 tablespoons capers, drained
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

How to Make this Homemade Olive Tapenade Recipe

1. Blend the black olives, green olives, and capers together in a food processor. Pulse the mixture several times until it is chopped to a coarse consistency.

2. Mix in the food processor the following (this is for one batch): 3 tbsp. soy sauce; 2 tbsp. sesame oil; 2 tbsp. sugar; 1 tbsp. rice vinegar; 1 tbsp. minced fresh ginger (I use the microplane grater and grate it directly into the processor); and 1 tbsp. minced fresh garlic—that’s roughly 3 cloves. Here’s the fingerling version for noodles: same process, just scale down for three servings.

3. Add the freshly squeezed lemon juice and the olive oil.

4. Add the chopped parsley, the thyme leaves, the black pepper, and the crushed red pepper flakes.

5. Pulsate the blend in the food processor one more time until it attains your desired smoothness. At this point, it can be chunky or totally blended for a smooth finish.

6. Savor the tapenade and modify the flavoring, enhancing it with additional lemon juice or pepper as need be.

7. Place the tapenade in a bowl and let it sit for approximately 10 minutes so that the flavors can blend together nicely before you serve it.

8. Tapenade served with fresh bread is a delightful starter. It works equally well with crackers. If you have it alongside grilled vegetables or meats, you’ll be so glad you made it.

9. Keep any remaining tapenade in a sealed container in your fridge, and you can enjoy it for up to 7 days.

10. Savor your house-made tapenade of olives, served up as a tasty dip with crudites or toasted bread; or use it, as I do, as an accompaniment to your favorite grilled or roasted meats.

Homemade Olive Tapenade Recipe Equipment Needed

1. Food processor
2. Microplane grater
3. Knife
4. Cutting board
5. Bowl
6. Measuring spoons
7. Airtight container

FAQ

• Can I use a food processor to make olive tapenade?Indeed, a food processor is just the right appliance for reaching the texture you want when you pulse the ingredients together.
• What do I serve olive tapenade with?Crusty bread or crackers, or grilled chicken or fish, all make splendid pairings with olive tapenade.
• How long will the tapenade last in the refrigerator?If stored in an airtight container, it should last up to a week in the fridge.
• Can I use only one type of olive?Of course, you can use your favorite type of olive. Still, the combination of black and green olives offers a more balanced, nuanced flavor.
• Is it possible to make this tapenade spicy?Indeed, the tapenade will have a spicy kick if you add crushed red pepper flakes to it.
• Can I freeze olive tapenade?Certainly, it is possible to freeze it for a duration of three months at most. Prior to serving, defrost it in the refrigeration unit.
• What can I substitute for capers if I don’t have any?Finely chopped green olives or a splash of vinegar can be used for a similar tangy flavor.

Homemade Olive Tapenade Recipe Substitutions and Variations

You can use Kalamata olives instead of black olives for a richer flavor.
You can use white wine vinegar instead of fresh lemon juice.
Use fresh basil in place of fresh parsley for an only slightly different herbal note.
Dried thyme may be substituted for fresh thyme in most culinary applications; use half as much dried thyme as you would fresh.
When you run out of olive oil, you can use avocado oil as a suitable substitute.

Pro Tips

1. Rinse Olives and Capers: Before using, rinse the olives and capers under cold water to remove any excess brine. This will help to balance the saltiness and allow other flavors to shine.