Olive Tapenade
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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!
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:
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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 tablespoon capers
- 2 tablespoon sun dried tomato oil
- 2 tablespoon lemon juice (freshly squeezed)
- 1/2 teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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
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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally published August 2011. Updated with new photos and video.
Delicious!! I love the addition of the sun dried tomatoes. It gives it a slightly different flavour. I made it for a party and everyone loved it!
I love this recipe
The only problem with this tapenade is that its so good. Shop bought, and other recipes, are bland in comparison. The extra garlic makes the difference.
So glad you enjoyed it!!
Just 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.
Just 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
Growing 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!
Brought 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!
Aww what a great compliment. Happy cooking to you, rock star!
What do u think about using Spanish queen green olives with pimento?
If you love those olives, then it will turn out great.
So 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.
Awesome! I substituted the parsley with basil! It was fantastic!
I 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!
This 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.
Glad you liked it Patt!
I don’t have a food processor. Would a blender work?
Definitely. Just make sure to use quick pulses and stir often.
Made this last night, it was so easy and delicious! Thank you!
I’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!
Thanks guys, it’s super easy to make. Hope you enjoy it.