Olive Tapenade

Tags / Categories: Mediterranean, savory, olives, anchovies, garlic, Provence, appetizer, spread, dip, vegan option

There’s something about olive tapenade that just whispers “summer in Provence.” This punchy, briny spread is packed with complex flavors despite being incredibly simple to prepare. Whether you’re topping a crusty baguette or stirring it into pasta, this little jar of goodness is a kitchen must-have.

Ingredients List

• 1 cup pitted Kalamata olives (roughly chopped)
• 1/3 cup green olives (pitted and chopped)
• 2 tablespoons capers (drained)
• 3 anchovy fillets (optional but highly recommended for depth)
• 2 cloves garlic (minced)
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 teaspoon fresh thyme leaves (optional)
• Freshly ground black pepper, to taste

Instructions

1. Get your ingredients ready. Roughly chop the olives and capers so they blend nicely but don’t turn to mush. If you’re like me and love garlic, feel free to use an extra clove here.
2. Blend gently. Toss the olives, capers, anchovies, and garlic into a food processor or blender. Pulse in short bursts rather than blitzing continuously — you want a coarse paste, not a puree. Don’t stress if it’s a little chunky; that rustic texture is part of the charm.
3. Emulsify with olive oil and lemon juice. Drizzle in the olive oil and lemon juice slowly while pulsing, so everything comes together in a silky, spreadable consistency.
4. Season and freshen up. Add thyme and black pepper, then give it one last mix. Taste and adjust — maybe a squeeze more lemon, a pinch more black pepper, or more anchovy for saltiness.
5. Serve or store. Your kitchen will smell amazing right about now! Transfer the tapenade to a bowl or jar, cover, and refrigerate if you’re not serving immediately. It tastes even better once the flavors have had a little time to mingle.

Serving Suggestions

• Spread thickly on toasted baguette slices for a classic appetizer.
• Stir into warm pasta or gnocchi for an easy burst of Mediterranean flavor.
• Use as a flavor-packed sandwich spread in place of mayo.
• Serve alongside grilled fish or chicken as a zesty condiment.
• Toss with roasted vegetables for added richness and depth.

Origin & History

Tapenade hails from the sunny south of France, specifically the Provence region, where olives, capers, and anchovies grow abundantly. The name comes from “tapenas,” the Provençal word for capers, which were the original star of this salty spread. Traditionally served with crusty bread as an appetizer, olive tapenade embodies the rustic, bold flavors of Mediterranean cuisine. Over time, it’s become beloved worldwide — simple but deeply satisfying.

Variations & Substitutions

If anchovies aren’t your thing, no worries — just omit for a vegan-friendly dip. You can also swap Kalamata olives for Castelvetrano olives if you want a milder, buttery flavor. Want a little heat? Toss in some red pepper flakes or a small pinch of smoked paprika. Fresh herbs like basil or oregano instead of thyme also add a lovely twist.

Storage & Make-Ahead Tips

Since tapenade contains olive oil, it’s best kept refrigerated in an airtight container. It will keep for up to 1 week and may solidify slightly when chilled; just let it sit at room temperature for 15 minutes and stir before serving. You can freeze tapenade for up to 3 months in a freezer-safe container — thaw overnight in the fridge and stir well. Making it a day ahead lets those flavors deepen beautifully.

Nutritional Information

Per 2 tablespoon serving (approx):

• Calories: 90
• Fat: 9g (mostly healthy monounsaturated fat)
• Carbohydrates: 1g
• Protein: 1g
• Sodium: 320mg (from olives and capers mainly)

Related Sauces / Try Next

• Basil Pesto — fresh, herbaceous, and perfect for summer meals.
• Romesco Sauce — a smoky Spanish red pepper sauce with almonds.
• Muhammara — a spicy, nutty Middle Eastern red pepper and walnut paste.

FAQ

Q: Can I make tapenade without a food processor?
A: Absolutely! Finely chop the olives, capers, garlic, and anchovies by hand, then mix with olive oil and lemon juice. It’ll be chunkier, but still delicious.

Q: Can I use jarred olives for this recipe?
A: Yes, but be sure to rinse them well and pat dry to avoid excess salt and brine making your tapenade too salty.

Q: Is it okay to add extra garlic or lemon?
A: Definitely! This is one of those recipes where you can tweak according to your taste buds. Just start small and adjust gradually.

Olive tapenade is a kitchen game-changer — so quick, so tasty, and endlessly versatile. Whether spread on toast or stirred into a dish, it brings that Mediterranean sunshine right to your table with every bite. Now, go ahead—grab those olives and get blending!