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How to Make Olive Tapenade

A quick, savory olive tapenade that's perfect for spreading or serving with crackers and bread.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings: 12 servings

Ingredients

  • 1 1/2 cups pitted brine-cured olives drained
  • 1 teaspoon anchovy paste or 2 anchovy filets, minced
  • 3 tablespoons capers rinsed
  • 1 1/2 tablespoons parsley coarsely chopped
  • 3 cloves garlic roasted if desired
  • 3 tablespoons lemon juice
  • 1/4 cup olive oil
  • Salt to taste
  • Freshly ground black pepper about 1/4 teaspoon in initial mix, more to taste

Instructions

  • Add the drained olives, anchovy paste (or minced anchovy filets), rinsed capers, chopped parsley, garlic cloves, lemon juice, and 1/4 teaspoon freshly ground black pepper to a food processor.
  • Pulse 2–3 times until the mixture is coarsely chopped and beginning to come together.
  • With the processor running, drizzle in the olive oil and pulse a few more times until a chunky paste forms, stopping to scrape down the sides as needed.
  • Taste and season with salt and additional freshly ground black pepper as desired.
  • Transfer to a bowl and serve at room temperature.

Equipment

  • Food Processor

Notes

  • Use mild brine-cured olives such as Kalamata, Lucques, Picholines, or Niçoise.
  • Anchovy paste is a convenient substitute for minced anchovy filets.
  • Rinse capers before using, especially if brine- or salt-packed.
  • Roast garlic optionally by wrapping a bulb with oil in foil and baking at 400°F for 45–60 minutes.
  • This recipe yields about 3 cups total.
  • Store leftovers covered in the refrigerator for up to 4 days.