Olive Tapenade Recipe
1 - 2 cups Whip up a batch of vibrant and flavorful Olive Tapenade with this easy-to-follow recipe. Ready in just 10-15 minutes, this classic Provençal spread combines the rich, briny taste of Kalamata and green olives with the tang of capers and fresh lemon juice, all brought together with smooth extra virgin olive... Read more ... oil. Perfect as an appetizer with crusty bread or fresh vegetables, a zesty condiment for grilled meats, or a flavorful addition to pasta dishes, this versatile tapenade is sure to impress. Customize it with optional anchovies for a traditional umami kick, a pinch of red pepper flakes for heat, or fresh herbs for added aroma. Read less x saved themaverickflavor Rising Star May 7, 2025 15 min.15 min.1/5 15 min. 15 min. 1/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Kitchen Food Processor1x Silicone Spatula1x Small Hand Grater or Zester (for lemon zest)1x Lemon Squeezer (for extracting the lemon juice) 1x Measuring Cups 1x Measuring Spoons 1x Kitchen Food Processor 1x Silicone Spatula 1x Small Hand Grater or Zester (for lemon zest) 1x Lemon Squeezer (for extracting the lemon juice) Directions: 1. Combine Ingredients for Olive Tapenade Recipe: Let’s start the preparation of Olive Tapenade Recipe by combining the ingredients in the food processor. In the bowl of a food processor, add the Kalamata olives, green olives, capers, garlic, lemon juice, parsley, ground pepper, and any optional ingredients you’re using (anchovies, red pepper flakes, thyme, lemon zest). In the bowl of a food processor, add the Kalamata olives, green olives, capers, garlic, lemon juice, parsley, ground pepper, and any optional ingredients you’re using (anchovies, red pepper flakes, thyme, lemon zest). 2. Pulse to Chop: Pulse the mixture 5-10 times until the ingredients are roughly chopped. Scrape down the sides of the bowl with a spatula as needed. You’re looking for a chunky paste, not a completely smooth puree. Be careful not to over-process. Pulse the mixture 5-10 times until the ingredients are roughly chopped. Scrape down the sides of the bowl with a spatula as needed. You’re looking for a chunky paste, not a completely smooth puree. Be careful not to over-process. 3. Add Olive Oil: With the food processor running on low (or by pulsing), slowly drizzle in the extra virgin olive oil until the tapenade comes together and reaches your desired consistency. You may want to add a little more oil if it seems too dry. With the food processor running on low (or by pulsing), slowly drizzle in the extra virgin olive oil until the tapenade comes together and reaches your desired consistency. You may want to add a little more oil if it seems too dry. 4. Season and Adjust: Transfer the tapenade to a bowl. Taste and adjust salt as needed. If it needs more brightness, add a bit more lemon juice. If you omitted anchovies but want more depth, you can consider a tiny splash of balsamic vinegar, though this is not traditional. Transfer the tapenade to a bowl. Taste and adjust salt as needed. If it needs more brightness, add a bit more lemon juice. If you omitted anchovies but want more depth, you can consider a tiny splash of balsamic vinegar, though this is not traditional. 5. Serve Olive Tapenade Recipe: Serve the olive tapenade at room temperature or chilled. Spread on toasted baguette slices (crostini) or crackers. As a dip with fresh vegetables like carrots, celery, bell peppers, or cucumbers. As part of a charcuterie or cheese board. As a condiment for grilled fish, chicken, or meats. Stirred into pasta or used as a sandwich spread. A dollop on hummus for extra flavor. Mixed with cream cheese for a creamy olive spread. Serve the olive tapenade at room temperature or chilled. Spread on toasted baguette slices (crostini) or crackers. As a dip with fresh vegetables like carrots, celery, bell peppers, or cucumbers. As part of a charcuterie or cheese board. As a condiment for grilled fish, chicken, or meats. Stirred into pasta or used as a sandwich spread. A dollop on hummus for extra flavor. Mixed with cream cheese for a creamy olive spread. Storage: Store leftover tapenade in an airtight container in the refrigerator for up to 1-2 weeks. The flavors will continue to meld over time. Bring to room temperature before serving for the best flavor. Tips for Success: Quality Olives: Use good quality olives for the best flavor. A mix of different types can add complexity. Pitted Olives: Buying pitted olives will save you a significant amount of prep time. Don’t Over-Process: Tapenade is best with some texture. Avoid turning it into a completely smooth paste unless that’s your personal preference. Taste and Adjust: Always taste your tapenade before serving and adjust the seasonings (lemon juice, pepper) to your liking. Make Ahead: Tapenade can be made a day or two in advance. The flavors often improve as it sits. Quality Olives: Use good quality olives for the best flavor. A mix of different types can add complexity. Pitted Olives: Buying pitted olives will save you a significant amount of prep time. Don’t Over-Process: Tapenade is best with some texture. Avoid turning it into a completely smooth paste unless that’s your personal preference. Taste and Adjust: Always taste your tapenade before serving and adjust the seasonings (lemon juice, pepper) to your liking. Make Ahead: Tapenade can be made a day or two in advance. The flavors often improve as it sits. About the Author: themaverickflavorRising Star # 10 29 Followers Published Recipes: 8Av. Recipe Evaluation: Location: USA, HawaiiMember since: 2025-05-07 Published Recipes: 8 Av. Recipe Evaluation: Location: USA, Hawaii Member since: 2025-05-07 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). 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Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. 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