Olive Tapenade Recipe

I’m sharing my simple Olive Spread Recipe using kalamata olives and garlic and a clever pantry shortcut that ensures consistently perfect results every time.

I fell for this salty, garlicky olive tapenade the first time I tasted it. I used pitted Kalamata olives and garlic cloves, and the punch of flavor wrecked my plans for a quiet snack.

It’s the kind of thing that makes you start searching Olive Spread Recipe pages at midnight and wondering why none of the Kalamata Olive Recipes you tried before hit this hard. I’m not gonna say it’s fancy, but it feels like a secret, like something you’d steal from a bistro menu, and once you try it you’ll keep finding ways to sneak it onto everything.

Ingredients

• Kalamata olives: Briny, meaty olives add healthy fats and fiber, give savory salty depth.
• Capers: Tiny buds that pack tangy, salty bite and provide antioxidants, low calories.
• Anchovy fillets: Umami bombs with protein and omega 3s, salty power use sparingly.
• Garlic: Pungent, gives sharp warmth and offers immune friendly compounds and subtle sweetness.
• Lemon juice: Bright acid that lifts flavors, adds vitamin C and fresh tartness.
• Olive oil: Silky healthy fat, heart friendly monounsaturated oils, smooth mouthfeel.
• Parsley: Fresh herb adds color vitamin K and a fresh green note.

Ingredient Quantities

• 1 cup pitted Kalamata olives, about 150 g
• 2 tablespoons capers, drained
• 2 anchovy fillets, packed in oil, drained, optional
• 2 garlic cloves
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon freshly ground black pepper
• Pinch red pepper flakes, optional
• Salt to taste, optional

How to Make this

1. Prep everything: drain the capers and anchovy fillets, pat the olives dry if wet, smash or finely chop the garlic, and roughly chop the parsley. If your capers are super salty rinse them quickly and pat dry.

2. Put the olives, capers, anchovies (if using), and garlic into a food processor. Pulse in short bursts until the mix is broken down but still has some chunks. If you want a chunkier, more rustic tapenade just chop by hand or use a mortar and pestle.

3. With the processor running, slowly stream in the olive oil until the mixture holds together but still has texture. Don’t over-process it, you want some bite not a paste unless that’s what you like.

4. Scrape the tapenade into a bowl, stir in the lemon juice, chopped parsley, black pepper and the pinch of red pepper flakes if you want heat. Taste before salting because the olives, capers and anchovies are already salty.

5. Quick hacks: save a little olive oil from the anchovy jar and add a teaspoon for extra umami, or rinse the anchovies if you want milder flavor. If too thick add a splash more olive oil or a squeeze more lemon.

6. Let it rest at room temperature 10 to 30 minutes so the flavors meld. Tapenade often tastes better the next day.

7. Serve at room temp on crostini, crackers, roasted veg, or mixed into pasta. To store, press a thin film of olive oil on top, seal in an airtight container and refrigerate up to about 1 week.

Equipment Needed

1. Food processor or mortar and pestle (processor for quick pulsing, mortar if you want it chunkier)
2. Chef’s knife (or a sharp paring knife)
3. Cutting board
4. Measuring spoons (tablespoon and teaspoon)
5. Small mesh strainer or slotted spoon (to drain capers and anchovies)
6. Paper towels (to pat olives and anchovies dry)
7. Rubber spatula or wooden spoon (to scrape and stir)
8. Small mixing bowl (to finish, taste and let it rest)
9. Airtight container and a small spoon (to store, press a thin film of oil on top and serve)

FAQ

Olive Tapenade Recipe Substitutions and Variations

• Kalamata olives: try Castelvetrano or green Spanish olives for a milder, buttery flavor, or use 3/4 cup mixed olives if you want less brine
• Capers: swap with chopped cornichons or chopped green olives for the same tangy pop, or 1 tsp lemon zest plus a splash of olive brine if you’re out
• Anchovy fillets: replace with 1 tsp fish sauce or 1/2 tsp white miso dissolved in a little water, or 1 tsp Worcestershire for salty umami, omit for vegetarian
• Fresh lemon juice: use 1 tsp white wine vinegar or sherry vinegar, or 1/2 tsp lemon zest plus 1/2 tsp vinegar for bright acid

Pro Tips

– Taste before you salt. Olives, capers and anchovies bring a lot of salt on their own, so only add salt at the end. If it seems too salty, quickly rinse the capers or anchovies and pat dry, and save a teaspoon of the anchovy oil for extra umami instead of more fish.

– Control the texture by pulsing in short bursts and stopping early if you want bite. For a rustic version chop by hand or use a mortar and pestle, and if you want a smoother paste just process longer and add a little more olive oil.

– Let it rest and serve at room temp. The flavors meld after 10 to 30 minutes and it often tastes even better the next day, just bring it back to room temp before serving so the oil loosens and flavors bloom.

– Use acid and oil to fix balance. If it feels too heavy add a squeeze more lemon, if too dry or tight add a bit more olive oil or a splash of reserved anchovy oil; add chopped parsley at the end so it stays bright.

– Store smart or make ahead. Press a thin film of olive oil on top and refrigerate up to a week, or freeze small portions in an ice cube tray for quick single servings that thaw fast in warm pasta or on crostini.