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4.8 from 29 votes

Olive Tapenade

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By: Joanna Cismaru 28 Comments

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!

olive tapenade in a small bowl surrounded by crostini

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.

process shots for making olive tapenade

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.

a hand holding an olive tapenade crostini

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!

spreading olive tapenade over crostini

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.

overhead shot of olive tapenade in a bowl

Try These Delicious Dips:

  • Homemade Salsa
  • Baja Spinach Dip
  • Baba Ganoush
  • Crockpot Queso Blanco Dip
  • Bacon Corn Dip

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.

overhead shot of a bowl of olive tapenade surrounded by toasted baguette slices
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4.76 from 29 votes

Olive Tapenade

Prep 5 minutes minutes
Total 5 minutes minutes
Rate Recipe
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!
8

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

  1. 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.
  2. 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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of a bowl of olive tapenade surrounded by toasted baguette slices

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Recipe originally published August 2011. Updated with new photos and video.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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28 Comments
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Renee
Renee
Posted: 5 days ago

5 stars
I didn’t have sun-dried tomatoes so I added green olives with the katamata olives. I also roasted the garlic to add additional depth of flavor. I served with sliced triple color peppers and on top of your favorite hummus.

Last edited Posted: 5 days ago by Renee
0
Reply
Carolyne
Carolyne
Posted: 2 months ago

5 stars
I have made this many times and love how easy it is and flavourful.

0
Reply
Rosie Blaser
Rosie Blaser
Posted: 2 years ago

5 stars
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!

0
Reply
Marina
Marina
Posted: 2 years ago

I love this recipe

0
Reply
Ken Wanstall
Ken Wanstall
Posted: 3 years ago

5 stars
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.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ken Wanstall
Posted: 3 years ago

So glad you enjoyed it!!

0
Reply
Karen
Karen
Posted: 4 years ago

5 stars
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.

0
Reply
Kristine
Kristine
Posted: 4 years ago

5 stars
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

0
Reply
Dr. Donald R Houston
Dr. Donald R Houston
Posted: 4 years ago

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!

0
Reply
Val
Val
Posted: 4 years ago

5 stars
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!

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Val
Posted: 4 years ago

Aww what a great compliment. Happy cooking to you, rock star!

0
Reply
Patt
Patt
Posted: 4 years ago

5 stars
What do u think about using Spanish queen green olives with pimento?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Patt
Posted: 4 years ago

If you love those olives, then it will turn out great.

0
Reply
Patt
Patt
Posted: 4 years ago

5 stars
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.

0
Reply
David Green
David Green
Posted: 4 years ago

5 stars
Awesome! I substituted the parsley with basil! It was fantastic!

0
Reply
Natalie Ellis
Natalie Ellis
Posted: 4 years ago

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!

0
Reply
Patt
Patt
Posted: 4 years ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Patt
Posted: 4 years ago

Glad you liked it Patt!

0
Reply
Marti
Marti
Posted: 4 years ago

I don’t have a food processor. Would a blender work?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Marti
Posted: 4 years ago

Definitely. Just make sure to use quick pulses and stir often.

1
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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