Last updated on March 26th, 2019 at 10:01 pm
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:
Olive Tapenade
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.
Watch How To Make It
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
Recipe originally published August 2011. Updated with new photos and video.
Karen says
March 10, 2019 at 12:27 pmJust made this. I don’t have a food processor, I use a little electric food chopper. Did it in two batches and it’s great.
Kristine says
March 5, 2019 at 7:16 pmJust made this and is absolutely delicious so will be making some more of your dips now instead of buying store bought ones as its good to know that good ingredients are going in it 😊
Check it out on my Instram @krisannecooking
Dr. Donald R Houston says
February 27, 2019 at 5:51 amGrowing up in Tampa, Florida, I have eaten this for years at the many Cuban & Spanish eateries in Tampa. I have always loved it and this one is so easy to make!
Val says
January 24, 2019 at 1:14 pmBrought this as an appetizer to a dinner party. The hostess called me a “rock star”
A huge hit! I loved it on crostini’s with goat cheese! I’m not even an olive lover!
Nicole Beaulieu says
January 24, 2019 at 4:49 pmAww what a great compliment. Happy cooking to you, rock star!
Patt says
October 28, 2018 at 4:41 pmWhat do u think about using Spanish queen green olives with pimento?
Nicole Beaulieu says
October 29, 2018 at 11:56 amIf you love those olives, then it will turn out great.
Patt says
October 28, 2018 at 4:38 pmSo good again. Added the capers this time. So good I just doubled it because everything was sitting on the counter. SO low carb too. Thabks again.
David Green says
June 10, 2018 at 7:32 amAwesome! I substituted the parsley with basil! It was fantastic!
Natalie Ellis says
June 5, 2018 at 12:45 amI thought it was a type of Taté at my first glance but it turned out some dip that I’ve never tried before. I’m really curious at its taste now. Gotta try soonnn!
Patt says
June 3, 2018 at 4:33 pmThis tapenade I delicious. The sun dried and fresh lemon really make it. I skipped the capers and also added black olives. Super easy and quick.
Joanna Cismaru says
June 4, 2018 at 10:32 amGlad you liked it Patt!
Marti says
June 1, 2018 at 11:09 amI don’t have a food processor. Would a blender work?
Nicole Beaulieu says
June 1, 2018 at 12:12 pmDefinitely. Just make sure to use quick pulses and stir often.
Jackie says
January 30, 2018 at 2:40 pmMade this last night, it was so easy and delicious! Thank you!
Megan says
August 6, 2011 at 2:13 pmThis looks AMAZING. I love anything to do with olives but there is nothing better than some good quality olive tapenade and a fresh baguette! x
Sissy says
August 6, 2011 at 4:49 pmI’m with Megan, I love it on a baguette, but have been paying $8 for a tiny tub of it! Thanks for the recipe, I am going to try my own!
jo says
August 6, 2011 at 6:12 pmThanks guys, it’s super easy to make. Hope you enjoy it.
Dave at eRecipeCards says
August 3, 2011 at 11:18 pmI love to cook with tapenades… makes a great stuffing for pork loins!
Great photo. ALways hard to get the right lighting on such a dark subject
jo says
August 3, 2011 at 11:42 pmCan’t say I’ve ever tried it with pork loin, but that does sound like a great idea, will have to give it a shot. Thanks again, Dave.
purabi naha says
August 3, 2011 at 11:48 amThis sounds really good. I loved this dish…very new to me! Lovely photography!!
jo says
August 3, 2011 at 6:38 pmThank you. 🙂