Olive Tapenade

Hello there!

There are certain recipes that make it look like you put way more effort into them than you actually did—and this Olive Tapenade is absolutely one of them.

It’s salty, briny, garlicky, a little tangy and packed with so much flavor that you really only need a spoonful to completely transform a piece of crusty bread.

And the best part?

The food processor does basically all the work.

My version combines two of my favorite olives—Kalamata and Castelvetrano—with capers, roasted red peppers, fresh basil, garlic, lemon juice and a few other ingredients that give it that bold, savory flavor I want in a really good tapenade.

Serve it with warm crusty bread or crostini, add it to a charcuterie board, spoon it over grilled chicken or fish, or do what I do and stand at the counter eating it directly off a cracker.

No judgment here. You’re going to love this one!

What Is Olive Tapenade?

Olive tapenade is a savory olive spread traditionally associated with the Provence region of France. Classic versions typically combine olives, capers and anchovies to create a rich, briny spread.

You’ll notice one thing missing from my recipe, though: anchovies.

There are actually two reasons for that.

First, I have Ménière’s disease, which means I have to be mindful of my sodium intake. Olives and capers already bring plenty of salty, briny flavor to this recipe, so adding anchovies on top of that just isn’t necessary for me.

And second?

I’ve never really cared for anchovies anyway.

So leaving them out was a pretty easy decision.

And honestly, I don’t miss them. There’s already so much flavor happening here that this tapenade doesn’t need them.

My version combines a 50/50 mixture of Kalamata and Castelvetrano olives with marinated roasted red peppers and fresh basil, along with capers, garlic, extra virgin olive oil, lemon juice, red wine vinegar, oregano and Worcestershire sauce.

The result is bold and briny but still balanced. You get the richness of the olives, brightness from the lemon and vinegar, sweetness from the roasted peppers and just enough garlic and herbs to bring everything together.

And if you like a little heat? A pinch of crushed red pepper is SO good here.

Why You’ll Love This Olive Tapenade

This is one of those recipes you’ll find yourself making over and over because it’s ridiculously easy but feels special enough to serve when you’re entertaining.

• It takes minutes to make. Add everything to the food processor and pulse.
• No cooking required. This is truly an assemble-and-blend situation.
• It’s packed with flavor. Salty, savory, tangy, garlicky and fresh all at once.
• No anchovies required. You still get plenty of that signature briny tapenade flavor without them.
• It’s perfect for entertaining. Put it in a pretty bowl, surround it with crostini and suddenly you have an appetizer.
• You can make it ahead. In fact, I think it’s even better after the flavors have had a little time to mingle.
• It’s incredibly versatile. Don’t limit this one to crackers and bread!

Why I Use Two Kinds of Olives

Could you make an olive tapenade with just one type of olive?

Absolutely.

But using Kalamata and Castelvetrano olives together makes this so much better.

Kalamata olives have that deeper, rich, salty flavor you expect from a tapenade, while Castelvetrano olives are milder, buttery and slightly sweeter.

Put the two together and you get a much more balanced olive flavor.

If you have someone who claims they “don’t like olives because they’re too salty,” Castelvetranos might just be the olive that changes their mind.

The Roasted Red Pepper Makes the Difference

One of my favorite additions to this recipe is marinated roasted red pepper.

It’s only ¼ cup, so this doesn’t suddenly become a red pepper spread. Instead, the peppers add a subtle sweetness that cuts through some of the saltiness and brininess of the olives and capers.

It also adds another layer of flavor that makes people stop and wonder:

“Okay, what’s in this?”

Those are my favorite kinds of recipes.

The Secret Is in the Texture

Whatever you do, don’t turn this into olive purée.

Tapenade should have texture.

Add everything to your food processor and pulse rather than simply turning it on and letting it run.

You’re looking for a rustic, thick, chunky and spoonable spread.

When it’s ready, the tapenade should hold its shape on a spoon but still spread easily across a cracker or slice of bread.

I like being able to see little pieces of olive, pepper and herbs throughout.

If you’re staring into the food processor wondering whether you should give it just one more pulse…

You probably shouldn’t.

What to Serve With Olive Tapenade

The obvious answer is warm, crusty bread, and there’s absolutely nothing wrong with stopping there.

But this tapenade can do so much more.

Try serving it with toasted baguette slices, crostini, crackers, pita chips or fresh vegetables. It’s also fantastic as part of a cheese or charcuterie board.

And don’t think of it only as an appetizer.

Spoon some over grilled chicken, salmon or white fish, add it to a sandwich or wrap, toss a spoonful into pasta, spread it onto a homemade pizza or use it to give a simple grain bowl a salty, savory punch.

One little container in the refrigerator can turn into several completely different meals.

Can I Make Olive Tapenade Ahead of Time?

Yes! This is actually a great appetizer to make ahead.

Once everything is combined, transfer the tapenade to an airtight container and refrigerate it.

Giving it a little time in the refrigerator also allows all those flavors—the garlic, basil, oregano, olives, capers and roasted peppers—to get to know each other.

Before serving, give it a good stir and let it sit out briefly if the olive oil has thickened in the refrigerator.

A Few Tips Before You Make It

Use pitted olives. I know this sounds obvious, but double-check them before they go into the food processor. An occasional pit can sneak into supposedly pitted olives, and your food processor blade will not appreciate the surprise.

Drain the capers. You want their briny flavor without adding unnecessary liquid.

Don’t over-process. Pulse until chunky and spoonable, not completely smooth.

Don’t automatically add salt. The olives, capers and Worcestershire already bring plenty of sodium and salty flavor to the recipe. Taste the finished tapenade first. For me, there’s more than enough salt without adding any extra.

Add heat to taste. Crushed red pepper is completely optional. Start with a small pinch—you can always add more.