Olive Tapenade
by:
This post may contain affiliate links. Please read my disclosure policy.
This Olive Tapenade is a simple and savory spread made with olives and sun dried tomatoes. All made from scratch and perfect to be served on crostini, as a dip or a condiment!
I really love olives. Probably because of how salty they are. I’m a sucker for anything salty. So as you can imagine, this olive tapenade is right up my alley. I would probably take this kind of dip over a creamy cheesy dip. I know, weird!
But I love all sort of olives. There’s a vendor at the market we usually go to on Thursdays, and all she sells are olives. I’ve never seen so many different types of olives in my life. And we’ve tried most of them. She also sells all sort of tapenades. However, I prefer to make my own.
What Is Tapenade
Tapenade is a Provencal name for a spread or dip consisting of pureed or finely-chopped olives, capers, and olive oil. There are many versions of tapenade, but the main ingredients is usually olives.
Ingredients in Tapenade
While ingredients in Tapenade can vary from region to region, my version here is a pretty basic recipe with one exception; the addition of sun-dried tomatoes. Here’s the list of ingredients needed:
- Kalamata Olives
- Sun Dried Tomatoes
- Parsley
- Garlic
- Capers
- Sun Dried Tomato Oil
- Lemon juice
- Pepper
How to Make Olive Tapenade
I love making my own tapenade, because it only takes about 5 minutes to make a great tapenade, and it’s fresh and I know all the ingredients that go in it. I love the addition of sun dried tomatoes to this olive tapenade, and also instead of using just plain olive oil, I decided to go ahead and use the oil from the sun dried tomatoes, and take advantage of all that flavor.
Simply place all the ingredients in a food processor and pulse until a course puree or desired texture.
How to Serve Olive Tapenade
I love to serve this tapenade over crostini, as a dip with some good tortilla chips, or even on lamb chops. YES! Totally a must try! I even made these tarts with it.
There are many variations of tapenade, some even with anchovies which I’m yet to try. This tapenade is quite impressive and delicious, so I hope you give it a try!
How to Store Leftover Tapenade
Tapenade can be stored in an airtight container or a jar in the refrigerator for up to 3 days. Make sure to bring it back to room temperature before serving. If you seal the jars or place the tapenade in freezer containers, you can freeze for up to 3 months.
Try These Delicious Dips:
Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram
Olive Tapenade
Prep: 5 mins
Total: 5 mins
Serves: 8
This Olive Tapenade is a simple and savory spread made with olives and sun dried tomatoes. All made from scratch and perfect to be served on crostini, as a dip or a condiment!
Ingredients
- 1 cup Kalamata olives pitted
- 1/4 cup sun dried tomatoes (in oil) reserve oil
- 1/4 cup chopped parsley
- 5 cloves garlic
- 1 tbsp capers
- 2 tbsp sun dried tomato oil
- 2 tbsp lemon juice freshly squeezed
- 1/2 tsp pepper or to taste
Instructions
- Place all the ingredients in a food processor and pulse until a course puree or desired texture.
- Serve over crostini, as a dip or condiment.
Video
Recipe Notes
- Tapenade can be stored in an airtight container or a jar in the refrigerator for up to 3 days. Make sure to bring it back to room temperature before serving. If you seal the jars or place the tapenade in freezer containers, you can freeze for up to 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 46kcal (2%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 3g (5%)Sodium: 312mg (14%)Potassium: 200mg (6%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 300IU (6%)Vitamin C: 9.7mg (12%)Calcium: 20mg (2%)Iron: 0.6mg (3%)
Recipe originally published August 2011. Updated with new photos and video.
